Stuffed Eggplant w/Tomato Sauce

[Guest guest]

* Exported from MasterCook II *

 

Stuffed Eggplant w/Tomato Sauce

 

Recipe By : Time-Life's Great Meals in Minutes/Vegetable Menus

Serving Size : 1 Preparation Time :0:00

Categories : Italian Main Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons olive oil

2 tablespoons chopped fresh basil or 2 tsp dried

2 cups peeled, seeded, and chopped tomatoes

fresh or canned Italian plum

1 pound eggplant (2 to 4)

2 tablespoons capers

1/2 pound mozzarella, diced (about 2 cups)

1/2 cup freshly grated Parmesan cheese

salt

freshly ground pepper

1/2 cup unseasoned dry bread crumbs

 

1. In medium size non-aluminum saucepan, heat 2 Tbsp of the olive

oil. Add basil and tomatoes, and cook over low heat 10 minutes.

 

2. Preheat oven to 425 degrees.

 

3. Split eggplants lengthwise. Being careful not to puncture the

skins, hollow out with a paring knife, leaving shells about 1/2 "

thick. Place shells in buttered baking dish.

 

4. Chop eggplant pulp into 1/2 " dice. Heat remaining 2 Tbsp of olive

oil in saute pan and saute pulp briefly, stirring until softened,

about 3 minutes. Remove from heat.

 

5. In large bowl, combine pulp with capers, mozzarella, Parmesan, and

half of tomato sauce. Season with salt and pepper to taste. Fill

eggplant shells with mixture, sprinkle with bread crumbs, and top

with remaining tomato sauce.

 

6. Bake 15 to 20 minutes, until crust forms on top. Cool briefly

before serving.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : A simple homemade tomato sauce moistens the eggplant stuffing

mixture. Fresh tomatoes taste best when vine-ripened in season, but

you can use canned plum tomatoes at other times of the year.