Stuffed Baby Eggplant

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 italian baby eggplants, cut lengthwise in half
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 onion, chopped
• 4 slices dry bread, finely crumbled
• salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 egg, beaten
• 1/3 cup romano cheese
• 1 -2 tablespoon water

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare eggplants by slicing them in half lengthwise.
• 3 scoop out the inside of the eggplant and cut into cubes.
• 4 lay cubes on several paper towels and squeeze any moisture out of them by hand.
• 5 boil shells in a large stockpot for 2 minutes and allow to cool.
• 6 place a tablespoon of olive oil in a hot skillet. add eggplant, onion, and garlic and saute.
• 7 in a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. add a second tablespoon of water if mixture is too dry. if mixture is too loose, add more bread crumbs.
• 8 fill the cooled eggplant shells with the mixture.
• 9 add a tablespoon of olive oil to a hot skillet. place eggplants top side down in skillet and brown over medium heat.
• 10 place browned stuffed baby eggplants in a baking dish.
• 11 drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.