Ingredients:
1 large firm eggplants
1/2 cup butter
1 medium onions, finely chopped
1 (12 ounce) jars sun-dried tomatoes packed in oil, drained,chopped
1 cup mozzarella cheese, cubed or shredded
1 1/2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
3/4 teaspoon salt
black pepper
1 cup seasoned bread crumbs
parmesan cheese, for topping
Directions:
Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2″ thick.
Butter the inside of the shell.
Dice the eggplant pulp and set aside.
Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
Spoon the mixture into the eggplant shells; sprinkle with cheese.
Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
Pour 1/2″ boiling water into the pan; bake in a preheated 325*F.
oven for 15-20 minutes.
Cut and serve hot with pasta, bread, or salad.
Servings: 4
Time preparation: 40 min.
Time total: 55 min.