Cost per recipe $7.18 view details
- 1 lrg (1-1/4 pounds) eggplant
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onion
- 1 c. Fresh bread crumbs
- 1/4 c. Parmesan cheese
- 3 x Large eggs, lightly beaten
- 2 Tbsp. Chopped parsley
- 1/4 tsp Salt
- 1/4 Tbsp. Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil, plus 2 tsp. for drizzling on top
- 1 lb Canned plum tomatoes and juice
- 2 1/2 c. Water
- 6 ounce (1 medium) all-purpose or possibly Idaho potato
- 1 x Clove garlic, chopped
- 1/4 tsp Oregano
- 1/4 tsp Salt
- Freshly grnd black pepper to taste
- 1 1/2 Tbsp. Parmesan cheese
- 1. Don't peel the eggplant. Slice off the green cap and cut the eggplant in half lengthwise. Use a sharp knife to score the meat into 1/2-inch cubes, leaving 1/2-inch rim around the edge. Scoop out the flesh with a spoon and coarsely chop it.
- 2. Heat the extra virgin olive oil in a large skillet. Add in the eggplant cubes and the onion to the skillet and saute/fry over low heat, stirring frequently, till the eggplant is softened and lightly browned, about 8 to 10 min. Remove the pan from the heat and stir in the bread crubms, Parmesan cheese, Large eggs, and parsley. Season with the salt and black pepper.
- 3. Preheat the oven to 350 degrees (F).
- 4. Sprinkle the eggplant shells lightly with salt and pepper and divide the stuffing between them. [The recipe may be made ahead up to this point and wrapped and refrigerated for up to 3 hrs.]
- 5. To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch baking dish with the 2 Tbsp. extra virgin olive oil. Pour the can of tomatoes into the baking dish and cut them into quarters with a sharp knife or possibly the side of a spoon. Add in the water to the pan. Peel the potato and cut it into thin (no more than 1/4-inch thick) slices. Stack the slices, cut them into 1/4-inch strips, and cut the strips into small cubes. Add in them to the tomato mix in the baking dish, along with the garlic, oregano, salt, and pepper. Set the stuffed eggplant shells on top of the tomato mix. Sprinkle the Parmesan cheese over the tops of the eggplant and into the sauce, and spoon a few pcs of tomato from the sauce onto the tops of the eggplant to help keep it moist. Drizzle a tsp. or possibly two of extra virgin olive oil over the tops of the eggplant. 6. Bake, uncovered, in the preheated oven till the potatoes are tender and the tops of the eggplant are lightly browned, about 1 to 1-1/4 hrs. The sauce will reduce quite a bit as it cooks. Cut each stuffed eggplant in half, and serve one piece each with some sauce spooned over it.
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|Amount Per Recipe||%DV|
|Recipe Size 1947g|
|Calories from Fat 875||55%|
|Total Fat 98.9g||124%|
|Saturated Fat 21.12g||84%|
|Trans Fat 0.0g|
|Total Carbs 133.76g||36%|
|Dietary Fiber 27.1g||90%|