| | Stuffed Eggplant 2 small thin, 7 ounce eggplants
8 ounces of tomato ( about 1 tomato), peeled, seeded and diced
4 cloves garlic, chopped
6 ounces of zucchini (about 1 large zucchini) chopped
1/2 cup of cooked rice
2 tablespoons of chopped fresh oregano
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of salt
2 tablespoons of freshly grated Pecorino Romano Cheese
2 tablespoons of bread crumbs
1 tablespoon of chopped fresh flat leaf parsley
Olive oil cooking spray |
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Preheat the oven to 400ºF. Cut each eggplant in half lengthwise. Leaving a 1/4 inch border all around. scoop out and dice the pulp. Preheat a medium nonstick skillet over medium high heat. Add the tomato and garlic. Stirring constantly, cook until bubbly, about 4 minutes. Add the zucchini and the diced eggplant and cook for about 6 minutes, stirring occasionally, until soft and almost dry. Stir in the rice, oregano, black pepper and salt. fill the cavity of each eggplant with a mounded 1/2 cup of the mixture. Place in a baking dish, cover, and bake for 15 minutes. Meanwhile mix together the cheese, bread crumbs and parsley. remove the baking dish from the oven. Spray the stuffed eggplant lightly with olive oil. Sprinkle each with about 4 teaspoons of the bread crumb mixture. return to the oven and bake, uncovered, for about 15 minutes more, or until browner. Makes 4 servings. |
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