Stuffed Eggplant...bake until golden & bubbling...

Need I say more?!  Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant 'shells' just beggin' to be eaten!  This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it's served at room temp. Also a hearty fill for the vegetarians out there (not that there are any in Italy!)

Serves 4

4 eggplants

3 Tablespoons olive oil, plus extra for brushing

1 onion, chopped

1 celery stalk, chopped

3 red or green bell peppers, halved, seeded & chopped

4 ripe tomatoes, diced

2 eggs, lightly beaten

3 Tablespoons Parmesan cheese, freshly grated

salt & pepper

Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. 

Chop the flesh & save the shells.

Heat the oil in a large skillet.  Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.  

Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.  

Preheat the oven to 350 degrees F.

Brush an ovenproof dish with olive oil.  

Remove the pan from the heat & stir in the eggs.  Fill the eggplant shells with the mixture and place in the prepared dish.

Sprinkle with Parmesan and bake until golden & bubbling!

Remove from the oven and let cool.

Serve cold/at room temperature.