Baked Stuffed Eggplantcomments (11) May 14th, 2008
1 eggplant, about 1-1/2 lb.
Salt and freshly ground pepper
2 Tbs. olive oil
1 cup chopped onion
3 garlic cloves, minced
2 cups cooked rice
2/3 cup vegetable stock
3/4 cup freshly grated Parmesan cheese
4 Tbs. chopped fresh parsley
3 Tbs. chopped fresh basil
1 cup fresh breadcrumbs, cut or torn into 1/2-inch pieces
Preheat the oven to 350°F. Lightly oil a baking dish. Halve the eggplant lengthwise and cut carefully around the edge about 1⁄2 inch from the skin. Remove most of the flesh, leaving two shells. Lightly oil the inside of the shells and season with salt and pepper. Bake the shells, cut side down, for 10 minutes.
While the shells are baking, chop the eggplant flesh into 1⁄2-inch pieces. In a large sauté pan, heat the oil over medium heat and add the onion. Sauté for 2 to 3 minutes and add the eggplant. Stir and sauté for a few minutes; cover the pan and cook for about 5 minutes, stirring occasionally. Add the garlic for the last minute or two of cooking.
Remove the pan from the heat and season with salt and pepper. Add the rice, stock, 1⁄2 cup of the Parmesan, parsley, and basil, and stir well to combine. Fill the partially baked eggplant shells with the filling mixture and top with the breadcrumbs and the remaining Parmesan.
Bake the filled shells for 15 minutes, or until they are tender and golden brown and crusty on top. Serve immediately.
posted in: eggplant, main dish