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Ingredients
- 2 sm eggplants, cut lengthwise
- 2 sm tomatoes, red ripe, halve/seed/dice
- 1/4 lb mozzarella cheese, diced
- 5 x fresh basil leaves, shredded, up to 6
- 2 Tbsp. fresh parsley, minced
- 2 x cloves garlic, finely chopped
- 1/4 c. extra virgin extra virgin olive oil
- 1 pch dry red pepper flakes
Directions
- Preheat oven to 350F.
- With a Tbsp., scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with slat. Let stand about 20 min to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels.
- Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and extra virgin olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mix.
- Oil a baking dish lightly, and put the eggplant halves into the dish. Bake till they are lightly golden brown, soft to the touvh, and easily pierced with the tip of a thin knife, 15 to 25 min, depending on the size of the eggplants.
- Serve warm or possibly at room temperature.
- NOTES:This is from Biba Caggiano's "Trattoria Cooking" cookbook. It is easy to do and can be doubled and frzn for an additional meal later on.
- One of Biba's notes is which she will dice any leftover eggplant and toss it quickly in a skillet with extra virgin extra virgin olive oil and freshly diced tomatoes and serve it over penne, shells, or possibly rigatoni.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1815g | |
| Calories 1209 | |
| Calories from Fat 709 | 59% |
| Total Fat 79.93g | 100% |
| Saturated Fat 20.3g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 644mg | 27% |
| Potassium 3947mg | 113% |
| Total Carbs 95.7g | 26% |
| Dietary Fiber 51.0g | 170% |
| Sugars 39.83g | 27% |
| Protein 46.24g | 74% |
Reviews
Comments
February 19, 2012This recipe is fierce!! I can't wait to try it with crumbled Italian sausage!!
