Stuffed Baby Eggplant

Stuffed Baby Eggplant

Filled Baby Aubergine and side salad

Again a simple recipe that is delicious and shhhh! good for you to boot.  I have used fresh bread crumbs because they give the best result however you can use any bread you have to hand. Tear it up and process it until crumbed ...simpler, tastier crumbs you won't find anywhere.

• Cut four baby eggplant length ways and you will need a finely chopped onion and a couple of cloves of garlic. Add this along with your scooped out and tiny diced egg plant  to a fry-pan with a splosh of oil and sauté until soft. While you are doing this bring some water to the boil and pop the skins in for a couple of minutes and then remove them to cool.
• When the mixture is softened mix it in a large bowl with the following ingredients... 1/4 cup fresh chopped parsley, 1/3 cup of Romano cheese, 4 slices of bread crumbed made into fine crumbs, 1 lightly beaten egg and some salt & pepper... If the final mix is too wet add a few more crumbs if too dry add a spoon full of water.
• Fill the cooled shells with the mixture and quickly pan fry them top side down in a fry-pan with a little oil to brown the tops...
• If you want them hotter or cheesier or juicier you can finish them off in a 180 oven from this point with or without some mozzarella slices on top and/or Italian tomato sauce home made or shop bought poured over them... or this step can be missed completely... your choice to suit your family is always the best one.