A tutorial on how to make Eggplant Sofficini: delicious pockets of crunchy dough filled with eggplant, tomatoes and stretchy mozzarella!
If you don't eat eggs, use a mix of milk and a little flour instead of the egg and then coat them in breadcrumbs.
You can also freeze the sofficini uncooked. Wrap them individually in cling wrap and then put them in a ziploc bag. You can cook them from frozen whenever you want to.