Baked Stuffed Eggplant


Servings: 4 - 6 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small eggplants -- cut lengthwise
2 small tomatoes -- red ripe -- halve/seed/dice
1/4 pound mozzarella cheese -- diced
5 fresh basil leaves -- shredded (5 to 6)
2 tablespoons fresh parsley -- chopped
2 cloves garlic -- finely minced
1/4 cup extra virgin olive oil
1 pinch dried red pepper flakes


Ready, set, cook!


1. Preheat oven to 350F.

2. With a tablespoon, scoop out some of the pulp from the eggplant
halves, making sure not to break the skin.

3. Place the eggplant halves on a large platter and sprinkle
generously
with salt. Let stand about 20 minutes to allow the salt to draw out
the
eggplant's bitter juices. Pat the eggplant dry with paper towels.

4. Dice the pulp of the eggplant and put it in a bowl with the
tomatoes, mozzarella,
basil, parsley, garlic, and olive oil. Season with salt and pepper
flakes.

5. Fill the eggplant's cavities with this mixture.

6. Oil a baking dish lightly, and put the eggplant halves into the
dish.

7. Bake until they are lightly golden, soft to the touvh, and easily
pierced with the
tip of a thin knife, 15 to 25 minutes, depending on the size of the
eggplants. Serve
hot or at room temperature.