Eggplant Stuffed with Tomatoes and Olives

4 small eggplants
1 tablespoon salt
1/2 cup olive oil
4 garlic cloves, pressed
1/2 cup scallions, finely diced
1 cup diced tomatoes
1/2 cup pitted Calamata olives
2 tablespoons capers
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup parsley, minced
salt as needed
pepper as needed

Cut the eggplants in half lengthwise, and cut out the inside pulp. Cut the pulp into large cubes, and sprinkle them and the interior of the eggplants with salt. Set the inverted halves and the cubes into the colander and allow to sit for 30 minutes. Drop the eggplant into boiling water for 1 minute, then drain.

Preheat an oven to 375ºF.

Sauté the garlic and scallions in the olive oil for several minutes. Add the tomatoes, olives, capers, half of the bread crumbs, half of the cheese, and the parsley. Blend well, season with salt and pepper, then set aside.

Fill the eggplants with this mixture, and place in a baking pan. Sprinkle the tops with the remaining bread crumbs and cheese and bake for 20 to 30 minutes.

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