Ingredients:
2 small eggplants
Oil
1 cup chopped onion
6 scallions, minced
1 cup chopped red bell pepper
1/2 cup chopped celery
1 stick unsalted butter
1/4 cup chopped parsley
1/2 teaspoon dried thyme
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 teaspoon Tabasco (or to taste)
1 & 1/2 teaspoons salt
2 large cloves garlic, minced
1 & 1/2 cups fresh bread crumbs
2 eggs, lightly beaten
Extra chopped parsley
Instructions:
Cut stems off eggplants and cut in half length wise. Score cut sides about 1/4 inch thick cuts. Coat a heavy baking sheet with oil and place the eggplant halves, cut side down, on the sheet. Bake in a preheated 375°F oven for about 1/2 hour or until very tender. Remove from oven and cool enough to handle. With spoon, scoop out the eggplant pulp and chop coarsely. Space shells to stuff. Melt butter in a large skillet. Saute all of the chopped vegetables, stirring, for 6 minutes. Stir in the herbs and seasonings. Cook 2 minutes, stirring. Stir in the bread crumbs. Taste and correct seasonings. Add the eggs. Remove from, heat and spoon into the eggplant shells. Top with more parsley and place on greased baking sheets. Bake in a preheated 375°F oven for 25 minutes. Serve hot.
Recipe from a cooking class done by Chef Marilyn Harris.
