Stuffed Eggplant (version XIV)

6 very small eggplants
4 tablespoons olive oil
1 pound ricotta
1 egg
salt and pepper
1/4 cup parmesan cheese
parsley, chopped

Preheat oven to 375 degrees.

Cut eggplant in half lengthwise with melon scoop. Do not damage skin. Mince pulp. Place eggplant shells upside down on paper towels.

Heat oil in skillet. Add the well drain eggplant pulp and cook until lightly browned.

Mix ricotta, egg, salt, pepper and cheese, parsley in large bowl. Add sautéed eggplant to Ricotta. Mix well.

Fill the eggplant halves. Place in baking dish and bake until lightly browned. Sprinkle a little fresh tomato sauce and cheese over too and put under broiler for 2 minutes. Serve.

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