Favorite Menu Aunt Eileen's Stuffed Eggplant :: Best Dishes

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Aunt Eileen's Stuffed Eggplant

"A culinary delight, pleasant prepared with eggplant sparkling from the garden!"

Ingredients :

2 (1 pound) eggplants
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 sprigs clean parsley, chopped
1 half of cups clean bread crumbs
half of cup grated Gruyere cheese
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juiced
1 teaspoon chopped clean basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper to taste
12 slices tomato
1/four cup grated Gruyere cheese
four tablespoons olive oil

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

Preheat oven to 350 tiers F (one hundred seventy five degrees C). Cut eggplant in half of, scoop out the pulp, leaving a half inch shell. Chop the flesh finely.
Heat 2 tablespoons olive oil in a skillet over medium warmth. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a big bowl, and blend in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
Top stuffed eggplants with overlapping slices of tomato. Sprinkle lightly with closing 1/four cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
Bake in preheated oven for half-hour.

Notes :

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