Stuffed eggplant pairs very well with Santa Helena Chardonnay, because it’s a high-consistency and full-bodied wine. It has two functions in this case, properly enhancing the vegetables and balancing the parmesan cheese.
Remove the pulp making sure not to tear the skin and drain them for a while. Put a bit of oil into each half and then put into the oven for a couple of minutes until fully softened or parboiled.
Fry the onion in butter and oil; when fully parboiled, add finely minced eggplant pulp. Season and, when almost cooked, add flour and milk. Once the mixture is a soft and juicy cream, remove from fire and add beaten eggs. Stuff parboiled eggplant shells with it. Top with bits of butter and sprinkle cheese and breadcrumbs on them.
Pour a tablespoon of milk onto each portion. Put into hot oven for 10 minutes approximately.