Stuffed Eggplant: Bake until golden & bubbling...

Need I say more?! Even if you are not a huge fan of eggplant this will keep you coming back for more. Just like a mini quiche tucked into nice tidy eggplant shell, just beggin' to be eaten!  This is a great go-to recipe for a delicious antipasto for your next dinner party as it can be made earlier in the day & served at room temperature. Also a hearty fill for vegetarians and can be served as a main dish.
On our farm & for our cooking classes we serve it stuffed with veggies, but you can fill them with meat & mushroom, shrimp or whatever you like!

Stuffed Eggplant

Melanzane Ripieno

Serves 8

4 long Italian 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
chopped parsley

Preheat the oven to 350 degrees F.

 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. Toss in parsley at end.

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.