Baked Stuffed Eggplant

Title:
Baked Stuffed Eggplant

Yield:
1 Servings

Categories:
Cheese,
Eggplant




Ingredients:





     2 sm Eggplants; cut lengthwise


     2 sm Tomatoes; Red Ripe,


          -halve/seed/dice


   1/4 lb Mozzarella Cheese; diced


     5    Fresh Basil Leaves; shredded


          -(5 to 6)


     2 tb Fresh Parsley; chopped


     2    Cloves Garlic; finely minced


   1/4 c  Extra Virgin Olive Oil


     1 pn Dried Red Pepper Flakes






 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.


 


 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.


 


 Recipe by: Janet Morrissey 


 


 Posted to recipelu-digest Volume 01 Number 178 by RecipeLu


 
on Oct 29, 1997