Last night I spoke to my mom over the phone and she was telling me about this wonderful dish that she prepared for my dad and herself yesterday for lunch. My dad took few photos and it sounded so delicious I promised that I would love to add this recipe to my blog….I could tell they were proud:)
It is very hard to live so far from each other, Europe and States are ocean away….and it is not always possible to travel so often. Phones, Skype and blog are great help to stay in touch almost every day:)
This is vegetarian style recipe. Very tasty and healthy dish, fully recommended from my mom’s trusty kitchen:)
You will need:
2 medium eggplant
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1/2 cup freshly chopped basil leaves, chopped
3 fresh tomatoes
1 cup Parmigiano Reggiano
Preheat oven to 350 degrees F.
Wash and cut the eggplants in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
Using the large skillet over medium fire, heat the olive oil and sauté the scooped-out center part until nice and brown, about 10 to 12 minutes. Add two peeled, diced tomatoes, garlic, basil, season with salt and pepper. Fill the scooped-out eggplant halves with this mixture, dividing it evenly. On the top of every half add fresh tomato circle and sprinkle with grated Parmesan cheese.
Place stuffed eggplants in baking dish and bake for 30 minutes.
Garnish with fresh basil leaves and extra Parmesan cheese if you like.
Serve warm and enjoy.
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