Directions:
- Make sauce: Drain tomatoes, reserving juice, then finely chop. Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook garlic, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, tomato paste, sugar, and salt and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil.
- Boil eggplants and make filling while sauce simmers: Bring a 5- to 6-quart pot of salted water to a boil over moderately high heat.
- Prick eggplants all over with a fork. Boil eggplants, uncovered, stirring occasionally, until tender when pierced with a knife, 20 to 25 minutes. Transfer with a slotted spoon to a colander to drain and discard cooking water. When eggplants are cool enough to handle (after about 15 minutes), halve eggplants lengthwise through stem (keep stem attached). With a small sharp knife, scoop out and reserve flesh, leaving 1/4-inch-thick shells. Very finely chop flesh and transfer to a large bowl.
- Bring rice and water to a boil in a 1-quart heavy saucepan, uncovered, then reduce heat and simmer rice, covered, until water has been absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and add to chopped eggplant.
- While rice cooks, combine bread and milk in a small bowl and let stand until bread has absorbed milk, then gently squeeze bread, discarding any milk.
- Add bread to rice mixture along with garlic, eggs, cheese, parsley, basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir to combine well.
- Sprinkle inside of eggplant shells with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Firmly pack a scant 1/3-cup eggplant stuffing into each eggplant shell. (You may have some stuffing left over.)
- Fry and bake eggplants: Put oven rack in middle of oven and preheat oven to 375°F.
- Heat 1 inch vegetable oil in a 10-inch cast-iron or other deep heavy skillet over moderate heat until thermometer reaches 320°F and add 2 eggplant halves, stuffing sides up. Fry, turning over once using 2 slotted spoons, until golden brown, 5 to 8 minutes total. Transfer, stuffing sides up, to paper towels to drain, then fry remaining eggplants, 2 halves at a time, in same manner, returning oil to 320°F between batches.
- Spoon sauce into a 3-quart (about 13- by 9-inch) nonreactive baking dish. Add eggplants, stuffing sides up, and bake, covered with foil, until sauce is bubbling, about 25 minutes.
- Cooks' notes: Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients. Stuffed eggplants can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat in a 350°F oven, covered with foil, thinning sauce with a little water if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1167.64 Kcal (4889 kJ) | ||
| Calories from fat | 1137.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.4g | 194% | |
|---|---|---|---|
| Cholesterol | 101.81mg | 34% | |
| Sodium | 1202.03mg | 50% | |
| Potassium | 611.27mg | 13% | |
| Total Carbs | 16.14g | 5% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 5.89g | 24% | |
| Protein | 10.67g | 21% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.3mg | 7% | |
| Calcium | 173.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 232.57 Kcal (974 kJ) | ||
| Calories from fat | 226.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.18g | 194% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 34% | |
| Sodium | 239.42mg | 50% | |
| Potassium | 121.75mg | 13% | |
| Total Carbs | 3.22g | 5% | |
| Sugars | 1.9g | 38% | |
| Dietary Fiber | 1.17g | 24% | |
| Protein | 2.13g | 21% | |
| Vitamin C | 3mg | 25% | |
| Iron | 0.3mg | 7% | |
| Calcium | 34.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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