2 lbs zucchini
3/4 lb ground beef
1 medium onion
2 tbsp capers
1/3 cup green olives
a few tablespoons homemade tomato sauce
basil
salt
olive oil

Prep time 1 hour
Blanch the zucchini for 10 minutes. Drain and allow to cool and cut lengthways. With the aid of a teaspoon, scoop out the flesh which you will set aside in a bowl. Place the hollowed out zucchini shells in an oiled baking dish. Put the meat and the chopped onion, capers, olives, and basil in the bowl containing the veggie pulp. A few spoonfuls of tomato puree will bind the mixture better. Mix well, spoon the mixture into the shells, drizzle a little olive oil over and place in a hot oven for about 30 minutes.

Combine bread crumbs, Parmaesan cheese, salt, and parsley. Set aside. Put 1 or 2 slices mortadella and 1 slice provolone between 2 eggplant slices. Dip eggplant sandwiches in beaten eggs, then in bread crumb mixture.