Cheesy Stuffed Eggplant

Melanzane Imbottite di Formaggio

(4 votes)

4 firm medium-sized eggplant
1 pound plum tomatoes, blanched, peeled, seeded, and chopped
6 ounces provolone or caciocavallo dolce
1 onion, thinly sliced
2 tablespoons salted capers, rinsed (pickled capers will work if need be)
a handful of basil leaves
2 cloves garlic
olive oil
salt and pepper to taste

Wash the eggplant, trim the stems, and make several deep parallel cuts lengthwise into each, without slicing all the way through to the base. Open the eggplant the way you might a book, dusting both sides of each "page" with salt and stand them up in a colander for an hour. In the meantime, finely slice the onions and gently sauté it in a couple of tablespoons of oil until it is well wilted. Add the tomatoes, season to taste with salt and pepper, and simmer the sauce for a half hour. Shred the basil, mince the garlic, rinse the capers, and add everything to the sauce. Cook for a few minutes more.

Preheat your oven to 350ºF, and while it's heating finely dice the cheese. Rinse the eggplant and pat the pages dry. Distribute the cheese and the sauce evenly between the pages, arrange them in an ovenproof serving dish, sprinkle them with abundant olive oil, and bake them for an hour. Serve them hot or cold.


Comments:

can eggplant be prepared to freeze or canning other words preserving
Anonymous, mansura, la.

FANTASTIC FOR PARTYS~~~~~~~~LOTS OF PEOPLE INTRESTED IIN THEM A***********************************************************EVERY DAY OF THE WEEK
Anonymous, Location not stated.


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