Ingredients:
2 eggplants
1 onions
4 tablespoons olive oil
3 -6 garlic cloves, crushed ( I use up 6)
1 (400 g) cans chopped tomatoes
1 (500 g) packages mashed tomatoes or 1 (500 g) packages tomato sauce
1/3 cup pine nuts (optional)
1 bunch parsley, chopped
1/2-1 teaspoon basil
pepper
1 eggs, beaten
1/2-1 cup parmesan cheese, grated
300 -400 g grated cheese
1/2-1 cup breadcrumbs
375 g mozzarella cheese, sliced
Directions:
Slice eggplants in half and scoop out flesh leaving just enough for a sturdy shell.
Combine eggplant flesh and onion; let your kitchen machine chop.
Put olive oil in large frying pan and heat.
Add onion and eggplant mixture and crushed garlic.
Saute on high heat 10 minutes.
Reduce heat to simmer; add tomatoes and tomatoes (mashed) sauce.
Add nuts and spices; let simmer 10 more minutes.
Turn off heat and add beaten egg.
Add cheeses- any kind you like is fine as long as you include the Parmesan.
Add breadcrumbs till you have a thickened consistency.
All quantities are flexible depending on the size of the eggplants- (I use med. to large) and of course how much you like cheese.
Next fill eggplants.
Cover with sliced mozzarella.
Bake at 350 F 35- 45 minutes; if you like to eat the shell about an hour.
Servings: 4
Time preparation: 15 min.
Time total: 95 min.