Baked Stuffed Eggplant Mike Elia Recipe
1 large (1-1/4 pounds) eggplant
3 tbsp olive oil
1/2 cup chopped onion
1 cup fresh bread crumbs
1/4 cup parmesan cheese
3 each eggs, lightly beaten
2 tbsp minced parsley
1/4 tsp salt
1/4 tbsp freshly ground black pepper
2 tbsp olive oil, plus 2 teaspoons for dri, zzling on top
1 lb canned plum tomatoes and juice
2 1/2 cup water
6 each ounces (1 medium) all-purpose or id, aho pota
1 each clove garlic, minced
1/4 tsp oregano
1/4 tsp salt
1 freshly ground black pepper to tast, e
1 1/2 tbsp parmesan cheese
1. Do not 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 olive oil in a large skillet. Add the eggplant cubes
and the onion to the skillet and saute over low heat, stirring
frequently, until the eggplant is softened and lightly browned, about
8 to 10 minutes. Remove the pan from the heat and stir in the bread
crubms, Parmesan cheese, eggs, and parsley. Season with the salt and
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 hours.]
5. To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch
baking dish with the 2 Tablespoons olive oil. Pour the can of
tomatoes into the baking dish and cut them into quarters with a sharp
knife or the side of a spoon. Add 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 them to the tomato mixture in the baking dish,
along with the garlic, oregano, salt, and pepper. Set the stuffed
eggplant shells on top of the tomato mixture. Sprinkle the Parmesan
cheese over the tops of the eggplant and into the sauce, and spoon a
few pieces of tomato from the sauce onto the tops of the eggplant to
help keep it moist. Drizzle a teaspoon or two of olive oil over the
tops of the eggplant. 6. Bake, uncovered, in the preheated oven until
the potatoes are tender and the tops of the eggplant are lightly
browned, about 1 to 1-1/4 hours. 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.
from Sunday Suppers, by Melanie Barnard & Brooke Dojny
1988 ISBN 0-13-875832-8
to Vegetable Recipes
Food Tips of the Week
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
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Its extremely popular, but it is really safe for you?
Cutting out carbohydrates could mean missing out on needed nutrients from healthy carbohydrate foods which should be part of any well adjusted diet, particularly those obtained from grains, vegetables and fruits.
Although there is some research that illustrates that reduced carb diets can help with your diet, some of this strong evidence has proved to be controversial between nutrition gurus, and their safety record has been the cause of great debate
Foods containing allyl sulfides
( includes eschalot, chives and spring onions)
The onion and garlic family of foods is high in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Although there is very little real proof published, allyl sulphides are also thought by nutritionalists to reduce symptoms with blood circulation, sterilization and diabetes.
Foods containing allyl sulfides are also low in calories, so should be included in your weight loss regime.
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