Nathan's Favorite Stuffed Eggplant (aubergine)

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 eggplants
• 1 onion
• 4 tablespoons olive oil
• 3 -6 garlic cloves, crushed (i use up 6)
• 1 (400 g) can chopped tomatoes
• 1 (500 g) package mashed tomatoes or 1 (500 g) package tomato sauce
• 1/3 cup pine nuts (optional)
• 1 bunch parsley, chopped
• 1/2-1 teaspoon basil
• pepper
• 1 egg, beaten
• 1/2-1 cup parmesan cheese, grated
• 300 -400 g grated cheese
• 1/2-1 cup breadcrumbs
• 375 g mozzarella cheese, sliced

Recipe

• 1 slice eggplants in half and scoop out flesh leaving just enough for a sturdy shell.
• 2 combine eggplant flesh and onion; let your kitchen machine chop.
• 3 put olive oil in large frying pan and heat.
• 4 add onion and eggplant mixture and crushed garlic.
• 5 saute on high heat 10 minutes.
• 6 reduce heat to simmer; add tomatoes and tomatoes (mashed) sauce.
• 7 add nuts and spices; let simmer 10 more minutes.
• 8 turn off heat and add beaten egg.
• 9 add cheeses- any kind you like is fine as long as you include the parmesan.
• 10 add breadcrumbs till you have a thickened consistency.
• 11 all quantities are flexible depending on the size of the eggplants- (i use med. to large) and of course how much you like cheese.
• 12 next fill eggplants.
• 13 cover with sliced mozzarella.
• 14 bake at 350°f 35- 45 minutes; if you like to eat the shell about an hour.