Stuffed Eggplant

Recipe Ingredients

1		Eggplant - (1 pound) (medium)
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 1/2 cups	219g / 7.7oz	Fresh breadcrumbs
1/2 cup	73g / 2.6oz	Finely grated fresh romano cheese - (2 ounces) divided
3 tablespoons	45ml	Chopped fresh flat-leaf parsley
1/4 teaspoon	1.3ml	Pepper
1		Garlic - minced
		Vegetable cooking spray
1		Garlic clove - minced
1 cup	237ml	No-salt-added tomato sauce
1/4 teaspoon	1.3ml	Dried basil
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Parsley sprigs - (optional)

Recipe Instructions

Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces.

Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.

Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; saute for 7 minutes or until tender. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.

Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 350F for 20 minutes or until thoroughly heated.

Place a saucepan coated with cooking spray over medium heat. Add 1 minced garlic clove; saute 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Yield: 8 servings (serving size: 2 pieces stuffed eggplant and 2 tablespoons sauce).

Source:
Cooking Light, May 1995, page 76

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