Recipe By : Sunday Suppers by Melanie Barnard & Brooke Dojny, 1988
Serving Size : 1 Preparation Time :0:00
Categories : Stuffed Veg
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb Eggplant
3 tb Olive oil
1/2 c Onion -- chopped
1 c Fresh bread crumbs
1/4 c Parmesan cheese
3 Eggs -- lightly beaten
2 tb Parsley -- minced
1/4 ts Salt
1/4 tb Black pepper -- freshly ground
2 tb Olive oil -- +2 ts,
- for drizzling on top
1 lb Canned plum tomatoes and juice
2 1/2 c Water
1 md Potato (6 oz)
1 cl Garlic -- minced
1/4 ts Oregano
1/4 ts Salt
Black pepper -- freshly ground,
- to taste
1 1/2 tb Parmesan cheese
Do not peel the eggplant. Slice off the green cap and cut the
eggplant in half lengthwise. Use a sharp knife to score the meat
into 1/2" cubes, leaving 1/2" rim around the edge. Scoop out the
flesh with a spoon and coarsely chop it.
Heat the olive oil in a large skillet. Add the eggplant cubes and
the onion to the skillet and saute over low heat, stirring
frequently, until the eggplant is softened and lightly browned,
about 8 to 10 minutes. Remove the pan from the heat and stir in the
bread crubms, Parmesan cheese, eggs, and parsley. Season with the
salt and black pepper.
Preheat the oven to 350°F.
Sprinkle the eggplant shells lightly with salt and pepper and
divide the stuffing between them. The recipe may be made ahead up
to this point and wrapped and refrigerated for up to 3 hours.
Potato Tomato Sauce:
Coat the bottom of a 7x11" baking dish with 2 tb olive oil. Pour
the can of tomatoes into the baking dish and cut them into quarters
with a sharp knife or the side of a spoon. Add the water to the
pan. Peel the potato and cut it into thin slices, under 1/4" thick.
Stack the slices, cut them into 1/4" strips, and cut the strips
into small cubes. Add them to the tomato mixture in the baking
dish, along with the garlic, oregano, salt, and pepper.
Set the stuffed eggplant shells on top of the tomato mixture.
Sprinkle the Parmesan cheese over the tops of the eggplant and into
the sauce, and spoon a few pieces of tomato from the sauce onto the
tops of the eggplant to help keep it moist. Drizzle 1 to 2 ts olive
oil over the tops of the eggplant.
Bake, uncovered, in the preheated oven until the potatoes are
tender and the tops of the eggplant are lightly browned, about 1 to
1-1/4 hours. The sauce will reduce quite a bit as it cooks. Cut
each stuffed eggplant in half, and serve one piece each with some
sauce spooned over it.
