Baked stuffed eggplant mike elia
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Baked stuffed eggplant mike elia
Last updated 6/12/2012 1:06:26 AM. Recipe ID 31911. Report a problem with this recipe.
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      Title: Baked stuffed eggplant mike elia
 Categories: Eggplant
      Yield: 1 Servings
      1 lg (1-1/4 pounds) eggplant
      3 tb Olive oil
    1/2 c  Chopped onion
      1 c  Fresh bread crumbs
    1/4 c  Parmesan cheese
      3    Eggs, lightly beaten
      2 tb Minced parsley
    1/4 ts Salt
    1/4 tb Freshly ground black pepper
      2 tb Olive oil, plus 2 teaspoons
           -for drizzling on top
      1 lb Canned plum tomatoes and
  2 1/2 c  Water
      6    Ounces (1 medium)
           -all-purpose or Idaho potato
      1    Clove garlic, minced
    1/4 ts Oregano
    1/4 ts Salt
           Freshly ground black pepper
           -to taste
  1 1/2 tb Parmesan cheese
  1. Do not peel the eggplant.  Slice off the green cap and cut the
  eggplant in half lengthwise.  Use a sharp knife to score the meat
  into 1/2-inch cubes, leaving 1/2-inch rim around the edge.  Scoop out
  the flesh with a spoon and coarsely chop it.
  2.  Heat the olive oil in a large skillet.  Add the eggplant cubes
  and the onion to the skillet and saute over low heat, stirring
  frequently, until the eggplant is softened and lightly browned, about
  8 to 10 minutes. Remove the pan from the heat and stir in the bread
  crubms, Parmesan cheese, eggs, and parsley.  Season with the salt and
  black pepper.
  3.  Preheat the oven to 350 degrees (F).
  4.  Sprinkle the eggplant shells lightly with salt and pepper and
  divide the stuffing between them. [The recipe may be made ahead up to
  this point and wrapped and refrigerated for up to 3 hours.]
  5.  To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch
  baking dish with the 2 Tablespoons olive oil.  Pour the can of
  tomatoes into the baking dish and cut them into quarters with a sharp
  knife or the side of a spoon.  Add the water to the pan.  Peel the
  potato and cut it into thin (no more than 1/4-inch thick) slices.
  Stack the slices, cut them into 1/4-inch strips, and cut the strips
  into small cubes.  Add them to the tomato mixture in the baking dish,
  along with the garlic, oregano, salt, and pepper.  Set the stuffed
  eggplant shells on top of the tomato mixture. Sprinkle the Parmesan
  cheese over the tops of the eggplant and into the sauce, and spoon a
  few pieces of tomato from the sauce onto the tops of the eggplant to
  help keep it moist.  Drizzle a teaspoon or two of olive oil over the
  tops of the eggplant. 6.  Bake, uncovered, in the preheated oven
  until the potatoes are tender and the tops of the eggplant are
  lightly browned, about 1 to 1-1/4 hours.  The sauce will reduce quite
  a bit as it cooks.  Cut each stuffed eggplant in half, and serve one
  piece each with some sauce spooned over it.
  from Sunday Suppers, by Melanie Barnard & Brooke Dojny 1988 ISBN
  0-13-875832-8 Collection of recipes 

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Recipe ID 31911 (Apr 03, 2005)

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