Shelly's Recipe

STUFFED BABY EGGPLANT

Category: Eggplant

5 baby eggplants
3/4 cup plain bread crumbs
4 cloves garlic, minced
1 small onion, minced
2 roma tomatoes, chopped
6 fresh basil leaves, minced
3 sprigs fresh parsley, minced
3 tablespoons romano cheese, grated
1 cup homemade tomato sauce
4 tablespoons olive oil
8 capers, drained and chopped
salt and freshly ground black pepper

Slice off the ends of the eggplant and cut them in half, lengthwise. Scoop out the insides (leaving a 1/4 inch thick shell) and chop.

Heat the oil in a saute pan. Add the onion and garlic. Sauté until transparent. Add the eggplant pulp and salt and sauté until limp. Add the tomatoes, parsley, capers, basil and black pepper. Sauté until wilted. Turn off the heat and stir in the bread crumbs and cheese.

Stuff the eggplant shells. Keep the stuffing level with the eggplant. Place them in a large baking dish and top the eggplant with the tomato sauce. Bake covered in a preheated 350 oven for 45 minutes until tender.