Aunt Eileen's Stuffed Eggplant

Ingredients

• Servings: 4
• 2 (1 pound) eggplants
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 sprigs fresh parsley, chopped
• 1 1/2 cups fresh bread crumbs
• 1/2 cup grated gruyere cheese
• 2 tablespoons chopped black olives
• 1 tablespoon capers
• 1 lemon, juiced
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• pepper to taste
• 12 slices tomato
• 1/4 cup grated gruyere cheese
• 4 tablespoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.
• 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.
• 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.
• bake in preheated oven for 30 minutes.