INGREDIENTS

  • 6 Baby Eggplants (4 Inches In Length)
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion, Peeled & Diced
  • 2 Garlic Cloves, Minced
  • 5 Medium Ripe Tomatoes, Cored, And Lightly Squeezed To Remove Seeds
  • 2 Large Eggs, Lightly Beaten
  • 1/4 Cup Grated Pecorino Romano Cheese
  • 3 Teaspoons Finely Chopped Fresh Parsley
  • Salt & Pepper

Topping:

  • 1/3 Cup Grated Pecorino Romano Cheese

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.
  2. Cut the eggplants in half, and use a sharp knife to cut around the outer edge leaving a small border without piercing the skin.
  3. Use a spoon to scoop out the flesh, and finely chop it.
  4. Place the eggplants cut side up on a baking sheet.
  5. In a frying pan, heat the oil over medium heat, and then cook the onion until it is translucent, and 5 minutes.
  6. Add the garlic and eggplant flesh, and continue to cook until soft, about 8 to 10 minutes.
  7. Add the tomatoes and cook another 5 minutes until the mixture is thick.
  8. Remove the pan from the stove and stir in the eggs, cheese, parsley, and salt and pepper to taste.
  9. Spoon the filling in to the eggplant shells, and top with the grated cheese.
  10. Bake until puffed and golden brown, about 25 to 30 minutes.
  11. Serve at room temperature.
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