1 onion chopped
2 tablespoons minced parsley
1 cup bread crumbs (flavored)
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
6 small eggplants
- Mix meat eggs, onion, parsley, bread crumbs, cheese, salt and pepper.
- Cut tops (1 inch) of egg eggplants and save. Using grapefruit knife and spoon, hollow out centers of eggplant leaving 1/2 inch shell. Chop pulp and saute in 1/4 to 1/3 cup hot olive oil until lightly browned. Add eggplant to meat mixture. Fill eggplants and brush shells with oil.
- Place in oiled casserole cover with eggplant tops, and bake at 350° F. for 30 to 40 minutes or cooked through.
Note: Add spaghetti sauce if desired last 15 minutes of baking time.