Sicilian Stuffed Eggplant

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 eggplants (small to medium size - 1 1/2 lbs. each)
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil
• 1 cup onion, finely chopped
• 1 tablespoon fresh garlic, minced
• 2/3 cup breadcrumbs (packaged, plain)
• 1/2 cup golden raisin
• 1/4 cup pine nuts (or slivered almonds)
• 1/4 cup parmesan cheese, grated
• 1/4 cup fresh parsley, minced
• 2 tablespoons fresh lemon juice

Recipe

• 1 halve the eggplants lengthwise. run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
• 2 heat oven to 350 degrees. make the filling: coarsely chop the reserved eggplant. in a large skillet, heat 2 tablespoons of oil over medium heat. add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. place the eggplant shells, cut side up, in a 13x9 inch baking dish. mound the filling in each shell. drizzle with the remaining 1 tablespoons of oil. pour water into the pan to a depth of 1/2 inch. cover tightly with foil and bake for 40 minutes.
• 3 remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. serve hot or at room temperature.