Baked Stuffed Eggplant

Recipe Ingredients

2 teaspoons	10ml	Eggplants - cut lengthwise (small)
2 teaspoons	10ml	Tomatoes - red ripe, (small) halve/seed/dice
1/4 lb	113g / 4oz	Mozzarella cheese - diced
5		Fresh basil leaves - shredded, up to 6
2 tablespoons	30ml	Fresh parsley - chopped
2		Garlic cloves - finely minced
1/4 cup	59ml	Extra virgin olive oil
1		Dried red pepper flakes

Recipe Instructions

Preheat oven to 350F. With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with slat. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels.

Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture.

Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touvh, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. Serve hot or at room temperature.

Hints

Notes: This is from Biba Caggiano's "Trattoria Cooking" cookbook. It is easy to do and can be doubled and frozen for an additional meal later on.

One of Biba's notes is that she will dice any leftover eggplant and toss it quickly in a skillet with extra virgin olive oil and freshly diced tomatoes and serve it over penne, shells, or rigatoni.

Source:
The Uncommon Gourmet by Ellen Helman

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