Stuffed Eggplant

Eggplant:

 3 large eggplants (cut in half, dig out the flesh from the center and put in a bowl)

1 large onion, coarsely chopped

3 cloves garlic, sliced

2-3 stalks celery, coarsely chopped

1/4 cup fresh basil, chopped

1/4-1/8 cup parsley, chopped

10 + 22 oz peeled plum tomatoes, crushed

1 cup breadcrumbs

1 cup grated Pecorino Romano cheese

 

Cut out flesh from eggplants and set aside on baking pan with sides.  Saute eggplant flesh, onion, garlic, celery, basil and parsley in a large skillet.  Remove from heat.  Add tomatoes, cheese and breadcrumbs.  Fill mixture into 6 eggplant halves.  

 

Vegetables:

1 tsp garlic

1 Tbsp oregano 

4 medium potatoes, sliced 1/4 inch thick

3 medium carrots, large chunks

olive oil (sprinkle on top of eggplants)

water (put into bottom of baking pan with sides with vegetables)

5-6 basil leaves, torn on top

salt and pepper to taste

Mix together garlic, oregano potatoes, and carrots.  Add to baking pan surrounding the eggplants.  Add water to bottom of pan to cover bottom, so it doesn't burn vegetables.  Add basil, salt and pepper.  Top eggplant with olive oil.  

Bake in a 375 degree oven for 30-45 minutes with foil on, then remove foil and bake another 30-45 minutes until tender.  Serve with Parmesan cheese sprinkled on top.

Recipe:  Italian Grandma Gina