Nathan's Favorite Stuffed Eggplant (Aubergine) |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I love this recipe for the simple reason that everyone in my family loves it. My 10 year old smells it baking before he's entered the apartment & his first words are Thank you Mommy - my 15 year old gets home & automatically says he's not hungry- the next question is, how much did I make, can one of his friends also eat over. Ingredients:
2 eggplants |
1 onion |
4 tablespoons olive oil |
3 -6 garlic cloves, crushed (i use up 6) |
1 (400 g) can chopped tomatoes |
1 (500 g) package mashed tomatoes or 1 (500 g) package tomato sauce |
1/3 cup pine nuts (optional) |
1 bunch parsley, chopped |
1/2-1 teaspoon basil |
pepper |
1 egg, beaten |
1/2-1 cup parmesan cheese, grated |
300 -400 g grated cheese |
1/2-1 cup breadcrumbs |
375 g mozzarella cheese, sliced |
Directions:
1. Slice eggplants in half and scoop out flesh leaving just enough for a sturdy shell.
2. Combine eggplant flesh and onion; let your kitchen machine chop.
3. Put olive oil in large frying pan and heat.
4. Add onion and eggplant mixture and crushed garlic.
5. Saute on high heat 10 minutes.
6. Reduce heat to simmer; add tomatoes and tomatoes (mashed) sauce.
7. Add nuts and spices; let simmer 10 more minutes.
8. Turn off heat and add beaten egg.
9. Add cheeses- any kind you like is fine as long as you include the Parmesan.
10. Add breadcrumbs till you have a thickened consistency.
11. All quantities are flexible depending on the size of the eggplants- (I use med. to large) and of course how much you like cheese.
12. Next fill eggplants.
13. Cover with sliced mozzarella.
14. Bake at 350°F 35- 45 minutes; if you like to eat the shell about an hour.
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