Even though eggplant is available year-round, it is most delicious and plentiful in the summer. In our house, this vegetable is usually bread-crumbed, fried, then smothered and baked with cheese and marinara, but it is equally satisfying when stuffed with more healthful ingredients.

We like this dish, passed down from my grandma, served simply with a green salad. It can also be rounded out with rice or noodles.

Stuffed Eggplants

- serves 4 -

Ingredients
2 eggplants
Salt
Extra-virgin olive oil
1 onion, peeled and minced
4 tomatoes, peeled and chopped
2 garlic cloves, minced
2 tablespoons chopped parsley or cilantro
Freshly ground black pepper
¼ cup plain breadcrumbs

Procedure
1. Remove the stalks from the eggplant and cut them in half lengthwise. Score the flesh diagonally in both directions (without piercing the skin) and press a little bit of salt into the cuts. Let the eggplant sit for 20-30 minutes to draw out excess moisture, drain and rinse.

2. Scoop the flesh out of the skins very carefully and chop the flesh. Set the eggplant and its flesh aside.

3. Preheat the oven to 400 degrees.

4. Heat a little of the oil in a saucepan large enough to hold the eggplant. Sauté the eggplant for about 4-5 minutes on each side. Remove from the pan, place in a shallow baking dish and set aside.

5. Using the same saucepan, sauté the onion and eggplant flesh for about 7-10 minutes, adding a little more oil if necessary. Add the tomatoes and garlic and cook for another 3-5 minutes. Mix in your herbs and season to taste with salt and pepper.

6. Spoon this mixture into the eggplant skins, sprinkle with breadcrumbs and bake for 20-30 minutes until the breadcrumbs are golden brown.

Serve hot or warm or cover and keep at room temperature for several hours.

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