Preheat oven to 350. Cut eggplants in half lengthwise, schope out flesh with melon baller, leave 1/4 inch border. Please flesh in sieve and toss with 1 tsp salt. Drain 20 minutes. Chop eggplant until pea size.
Heat 1 tbsp oil. Add half garlic, chopped eggplant, and remaining salt, saute 3-4 minutes. Add 1 can drained tomatoes, increase heat to medium-high and continue to cook until tomatoes stop releasing juice. Add half red pepper, parsley.
Transfer to bowl and add cheese, egg and 6 tbsp breadcrumbs. In 8x11 dish, mix remaining can of tomatoes with remaining red pepper and garlic. Place shells in dish on top of sauce and fill with eggplant mixture. Mix remaining 2 tbsp of breadcrumbs with tsp olive oil and sprinkle over shells.
Bake 1 hour.
Originally Submitted
9/24/2012
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