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eggplant extra-virgin olive oil onion bread crumbs Parmesan cheese eggs parsley salt Freshly grnd black pepper extra-virgin olive oil tomatoes water potato clove garlic oregano black pepper Parmesan cheese
Viewed: 31 - Published at: 4 years agoIngredients
- 1 lrg (1-1/4 pounds) eggplant
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onion
- 1 c. Fresh bread crumbs
- 1/4 c. Parmesan cheese
- 3 x Large eggs, lightly beaten
- 2 Tbsp. Chopped parsley
- 1/4 tsp Salt
- 1/4 Tbsp. Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil, plus 2 tsp. for drizzling on top
- 1 lb Canned plum tomatoes and juice
- 2 1/2 c. Water
- 6 ounce (1 medium) all-purpose or possibly Idaho potato
- 1 x Clove garlic, chopped
- 1/4 tsp Oregano
- 1/4 tsp Salt Freshly grnd black pepper to taste
- 1 1/2 Tbsp. Parmesan cheese
Method
- 1.
- Don't 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 extra virgin olive oil in a large skillet.
- Add in the eggplant cubes and the onion to the skillet and saute/fry over low heat, stirring frequently, till the eggplant is softened and lightly browned, about 8 to 10 min.
- Remove the pan from the heat and stir in the bread crubms, Parmesan cheese, Large 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 hrs.]
- 5.
- To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch baking dish with the 2 Tbsp.
- extra virgin olive oil.
- Pour the can of tomatoes into the baking dish and cut them into quarters with a sharp knife or possibly the side of a spoon.
- Add in 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 in them to the tomato mix in the baking dish, along with the garlic, oregano, salt, and pepper.
- Set the stuffed eggplant shells on top of the tomato mix.
- Sprinkle the Parmesan cheese over the tops of the eggplant and into the sauce, and spoon a few pcs of tomato from the sauce onto the tops of the eggplant to help keep it moist.
- Drizzle a tsp.
- or possibly two of extra virgin olive oil over the tops of the eggplant.
- 6.
- Bake, uncovered, in the preheated oven till the potatoes are tender and the tops of the eggplant are lightly browned, about 1 to 1-1/4 hrs.
- 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.
