Aunt Eileen’s Stuffed Eggplant Recipe

Directions

Ingredients :

2 (1 pound) eggplants

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

6 sprigs fresh parsley, chopped

1 ½ cups fresh bread crumbs

½ cup grated Gruyere cheese

2 tablespoons chopped black olives

1 tablespoon capers

1 lemon, juiced

1 teaspoon chopped fresh basil

¼ teaspoon crushed red pepper flakes

1 teaspoon salt

pepper to taste

12 slices tomato

¼ cup grated Gruyere cheese

4 tablespoons olive oil

Methods :

Step 1

Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.

Step 2

Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.

Step 3

Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.

Step 4

Bake in preheated oven for 30 minutes.

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