Ingredients
Egg Plant (figure a half per person)
Parmesan Cheese
Mozzarella Cheese grated (figure 4 oz per half)
Italian Bread Crumbs
Favorite Spaghetti sauce (aprox. 1 qt.)
2 eggs
Garlic (40 cloves) BAM! Just kidding, 2-3 will do.
Onion (good handful)
Seasoning (Italian Seasoning) fresh or dried, Seasoning Salt etc.
Preparation
Slice Eggplants in half lengthwise, submerge in boiling water face down for about 5-8 minutes until softened. Drain and cool, rinsing with cool water expedites the process.
CRITICAL STEP: With a small knife, cut around the inside edge of the Eggplant and across the top (stem side) and remove insides with a large spoon and fingers being careful not to tear the shell. (Similar to a twice-baked potato)
Chop the removed Eggplant up in a bowl with two knives and add egg (1 for two halves or 2 for 4), breadcrumbs, cheeses, Garlic and Onion, Italian seasoning, seasoning salt etc., add about 1/3 of the sauce and mix together. The mixture should be similar to a moist meatloaf. (Add enough breadcrumbs and cheese and dried Parmesan to get the right consistency) Stuff the shells.
Put a little sauce in a baking dish and lay the shells in (face up dummy), cover with sauce and bake in oven 350-375 for 45-60 minutes until hot and you can’t stand it any longer.
Serve with some Italian bread, salad and a good glass of RED!
