All kinds of discussions come up when I have breakfast with my friends after church on Sundays. Topics run from children, places, family, upcoming events, what we did and are going to do this week and cooking. I love this group, I look forward to it every week, it is just wonderful to share and be with them. Today, we got to talking about Stuffed Eggplant and some of the herbs I have raised this year, I am so proud of my parsley, basil and Rosemary plants. I hope you like this recipe, it is a meal all by itself, but a green salad on the side is always good. STUFFED EGGPLANT Wash and cut a large, firm eggplant lengthwise you can leave on the skin or cut it off. Scoop out the center and small dice what you scoop out. Heat a lg. skillet with 2 tablespoons of olive oil and place diced eggplant in skillet. Add 1/4 cup chopped onion and sauté for 8 minutes. Add 2 medium diced fresh tomatoes, 1 tablespoon chopped parsley, salt & pepper to taste, 1 clove finely minced garlic, and 3 cubed slices of bread and cook for 15 minutes on medium heat. Add 1/4 cup of Locatelli, or any cheese of your choice, and mix well. Fill the eggplant shells with mixture and place in a baking dish. Sprinkle with a little more cheese and top with one small can of tomato sauce and drizzle of olive oil and a few sprigs of fresh basil. Bake at 350 degrees until fork tender.
Posted on: Sun, 21 Jul 2013 21:35:01 +0000
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