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Stuffed Eggplants
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8 Italian Egg Plants(small ones)
1 clove garlic
4 Tbls. parmesan cheese
Fonteena/Gruvierra (small block of melting cheese)
10 fresh basil leaves
4-5 vine-ripened tomatoes
1-2 eggs
breadcrumbs (6-7 small slices)
salt
pepper
olive oil
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Scrape out the fleshy insides of the eggplants and set aside for later use. To ensure proper cooking of the skins it is important here to remove as much of the eggplant flesh as possible. Sprinkle skins with salt, invert and allow to sweat. This removes any bitter taste from the skins. Dice the flesh of the eggplants and saute in olive oil over a hot flame for about 5 minutes (until the color changes and the eggplant volume shrinks).
Dice the tomatoes, garlic, basil, and melting cheese. Add this mix to the breadcrumbs, parmesan cheese, and the sauteed eggplants. Crack in 1-2 eggs depending on the mixture consistency. Mix well and place equal amounts in to the eggplant shells. Sprinkle with breadcrumbs and cook in a pre-heated oven at 350 degrees for 30-45 minutes.
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Preparation Time: 1 hour |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Susietoosie
Pennsylvania
United States |
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| This recipe has been viewed 6921 times. |
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