Recipe - Baked Stuffed Eggplant Mike Elia

1 lg (1One fourth pounds) eggplant
3 tablespoon Olive oil
One half cup Chopped onion
1 cup Fresh bread crumbs
One fourth cup Parmesan cheese
3 Eggs, lightly beaten
2 tablespoon Minced parsley
One fourth teaspoon Salt
One fourth tablespoon Freshly ground black pepper
2 tablespoon Olive oil, plus 2 teaspoons
for drizzling on top
1 pound Canned plum tomatoes and
juice
2 One half cup Water
6 Ounces (1 medium)
allpurpose or Idaho potato
1 Clove garlic, minced
One fourth teaspoon Oregano
One fourth teaspoon Salt
Freshly ground black pepper
to taste
1 One half tablespoon Parmesan cheese

1. Do not peel the eggplant. Slice off the green cap and cut the
eggplant in half lengthwise. Use a sharp knife to score the meat into
1/2inch cubes, leaving 1/2inch rim around the edge. Scoop out the
flesh with a spoon and coarsely chop it.

2. Heat the olive oil in a large skillet. Add the eggplant cubes and
the onion to the skillet and saute over low heat, stirring frequently,
until the eggplant is softened and lightly browned, about 8 to 10
minutes. Remove the pan from the heat and stir in the bread crubms,
Parmesan cheese, eggs, and parsley. Season with the salt and black
pepper.

3. Preheat the oven to 350 degrees (F).

4. Sprinkle the eggplant shells lightly with salt and pepper and divide
the stuffing between them. [The recipe may be made ahead up to this
point and wrapped and refrigerated for up to 3 hours.]

5. To make the PotatoTomato Sauce, coat the bottom of a 7by11 inch
baking dish with the 2 Tablespoons olive oil. Pour the can of tomatoes
into the baking dish and cut them into quarters with a sharp knife or
the side of a spoon. Add the water to the pan. Peel the potato and cut
it into thin (no more than 1/4inch thick) slices. Stack the slices,
cut them into 1/4inch strips, and cut the strips into small cubes. Add
them to the tomato mixture in the baking dish, along with the garlic,
oregano, salt, and pepper. Set the stuffed eggplant shells on top of
the tomato mixture. Sprinkle the Parmesan cheese over the tops of the
eggplant and into the sauce, and spoon a few pieces of tomato from the
sauce onto the tops of the eggplant to help keep it moist. Drizzle a
teaspoon or two of olive oil over the tops of the eggplant. 6. Bake,
uncovered, in the preheated oven until the potatoes are tender and the
tops of the eggplant are lightly browned, about 1 to 1One fourth hours. The
sauce will reduce quite a bit as it cooks. Cut each stuffed eggplant in
half, and serve one piece each with some sauce spooned over it.

from Sunday Suppers, by Melanie Barnard & Brooke Dojny 1988
ISBN 0138758328
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip