Baked Stuffed Eggplant Mike Elia
1 lg (1-1/4 pounds) eggplant 3 T Olive oil 1/2 c Chopped onion 1 c Fresh bread crumbs 1/4 c Parmesan cheese 3 ea Eggs, lightly beaten 2 T Minced parsley 1/4 t Salt 1/4 T Freshly gr...
Ingredients
- 1large (1-1/4 pounds) eggplant
- 3tsp olive oil
- 1/2cup chopped onion
- 1cup fresh bread crumbs
- 1/4cup parmesan cheese
- 3ea eggs, lightly beaten
- 2tsp minced parsley
- 1/4tsp salt
Directions
- 1
1 lg (1-1/4 pounds) eggplant 3 T Olive oil 1/2 c Chopped onion 1 c Fresh bread crumbs 1/4 c Parmesan cheese 3 ea Eggs, lightly beaten 2 T Mi
- 2
Do not peel the eggplant
- 3
Slice off the green cap and cut the eggplant in half lengthwise
- 4
Use a sharp knife to score the meat into 1/2-inch cubes, leaving 1/2-inch rim around the edge
- 5
Scoop out the flesh with a spoon and coarsely chop it
- 6
Heat the olive oil in a large skillet
- 7
Add the eggplant cubes and the onion to the skillet and saute over low heat, stirring frequently, until the eggplant is softened and lightly
- 8
Remove the pan from the heat and stir in the bread crubms, Parmesan cheese, eggs, and parsley