3/4 cup fine bread crumbs
Toast the bread crumbs in a medium-sized nonstick pan until lightly browned. Set aside.
2 pounds eggplants, each one 3 to 4 inches in diameter, sliced 1/2 inch thick
1/4 cup plus 2 tablespoons extra-virgin olive oil
sea salt to taste
2 tablespoons dried currants
2 tablespoons pine nuts
1 teaspoon chopped fresh parsley
freshly ground black pepper to taste
Place a large nonstick skillet over high heat, brush 3 to 4 eggplant slices with some of the olive oil and cook for 2 to 3 minutes until browned on one side; turn and cook the other side. Remove and drain on paper towels. Adding olive oil as needed, repeat with remaining eggplant slices. Lightly salt the eggplant slices.
Combine the bread crumbs with 2 tablespoons of the olive oil, dried currants, pine nuts, parsley and salt and pepper to taste. Preheat oven to 350 degrees. Place 2 teaspoons bread crumb stuffing along the middle of each eggplant slice, fold slices in half, pressing to close. Place the eggplant, folded edge down, in a baking dish with a bay leaf between each piece. Sprinkle with any remaining stuffing. Bake for 20 to 30 minutes or until lightly browned. Serve immediately, discarding bay leaves.
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