Ingredients Jump to Instructions ↓

  1. 3 Eggplants;about 1 lb each 1/4 c Olive oil

  2. 6 Onions;sliced

  3. 6 Garlic cloves;minced

  4. 6 Tomatoes;peeled, seeded & -chopped

  5. 1/2 c Parsley;minced

  6. 2 tb Lemon juice -

Instructions Jump to Ingredients ↑

  1. -pepper Parmesan cheese;grated opt Remove stems from eggplant; halve lengthwise. Sprinkle with salt; let drain colander for 45 minutes. Rinse; pat dry. Brush cut sides of eggplants with 1 tsp of the oil. Bake on baking sheet about 40 minutes until tender. Scoop out pulp, leaving 1/2 inch thick shell; chop pulp. In Dutch oven, heat remaining oil over medium heat and cook onions until softened, about 10 minutes. Add garlic and tomatoes; bring to a boil. Reduce heat and simmer, uncovered for 25 to 30 minutes or until thickened. Stir in chopped eggplant, parsley, lemon juice and salt and pepper to taste. Spoon into eggplant shells; bake on lightly greased baking sheet in 350F oven for 20 to 30 minutes or until very soft. Sprinkle with cheese (if using). MAKES: 6 SERVINGS


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