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Categories:
eggplants vegetable oil bread crumbs garlic onion thyme basil eggs almonds ham parsley pepper salt Parmesan cheese boiling water paprika
Viewed: 45 - Published at: 9 years agoIngredients
- 2 eggplants (1 lb. each)
- 1/2 c. vegetable oil
- 2 c. soft bread crumbs
- 2 cloves garlic, crushed
- 2/3 c. onion, diced
- 1 1/2 tsp. thyme
- 1 1/2 tsp. basil
- 2 eggs, beaten
- 3/4 c. almonds, sliced
- 3/4 c. ham, cooked and diced
- 1/4 c. parsley, chopped
- 1/2 tsp. pepper
- salt to taste
- 1/4 c. Parmesan cheese, grated
- boiling water
- paprika (optional)
Method
- Preheat oven to 375°.
- Halve eggplants lengthwise.
- Scoop out pulp.
- Chop pulp and set aside.
- In large skillet heat 1 teaspoon oil, add bread crumbs and garlic.
- Cook for 5 minutes over medium heat or until browned.
- Set aside.
- In same skillet heat 2 tablespoons oil, pulp, onions, thyme and basil.
- Cook over medium heat, stirring constantly, until eggplant is tender.
- Remove from heat.
- Stir in eggs, bread crumbs, 1/2 cup almonds, ham, parsley, salt and pepper.
- Mix well.
- Place eggplant shells into large baking pan.
- Spoon mixture into shells.
- Top with Parmesan cheese and remaining almonds.
- Sprinkle with paprika and remaining oil over cheese.
- Add 1/2-inch boiling water to pan.
- Bake for 30 minutes or until cheese is browned.
