“Italian Stuffed Baby Eggplant”
6 small eggplants (makes 12 half shells)
3/4 tablespoon minced garlic
Salt and pepper to taste
2 8oz cans of tomato sauce (Del Monte)
1/2 teaspoon of basil flakes (or fresh)
1-1/4 cups of bread crumbs (unflavored)
1/4 cup of grated cheese (Pecorino Romano)
Cut eggplant lengthwise in half and scoop out the inside of the eggplant. Cut scooped out insides into bite-sized pieces. Put scooped out shells in some salted water to parboil. Put just enough oil to cover the bottom of a 3-quart pot. Heat and sauté minced garlic. Then add tomato sauce and stir. Next, put in the cut up insides of the eggplant with salt/peeper and let cook until soft. (not mushy). Add water if needed. After they are cooked, remove from the heat and cool off a little. Combine the egg, breadcrumbs, grated cheese and basil flakes, and mix well. Now add to the combined mixture the cut up cooked, cooled eggplant insides. Drain eggplant shells in colander. Put a small amount of tomato sauce on the bottom of baking pan. Now fill the eggplant shells with the mixture and place in baking dish. Put tomato sauce on top of stuffed eggplant. Also, add a small amount of water to the bottom of pan and bake for 25 minutes at 350°F.
Till Next Time………………………………..............
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