Mama Ts Stuffed Eggplant

Directions

1. 1
   1.
2. 2
   Wash and cut the eggplant in half lengthwise.
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   Make an eggplant shell, by scoring and scooping out the flesh of the eggplant.
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   leaving the skin intact.
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   Use a paring knife to first score just inside the eggplant skin, leaving about a 3/4 inch border.
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   Then score the center of the eggplant into about 1/2 inch squares, being sure not to cut all the way through.
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   Use a spoon to scoop out the flesh in the center of the eggplant.
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   Set the skins and the flesh aside.
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   2.
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    Sweat the olive oil and onions in a braising pan or a Dutch oven over medium heat.
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    Be sure the pan is large enough that it will hold the two eggplant halves side by side.
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    3.
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    When the onions are translucent, add the diced eggplant flesh, garlic, oregano, crushed red chili pepper, and a little salt and pepper.
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    Do not over salt, because the cheese and tomato sauce still to come, also contain salt.
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    Cook just until the eggplant begins to soften.
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    4.
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    In a medium bowl whisk together the egg and Parmesan cheese.
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    Stir this into the softened eggplant.
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    Cook for about 2 minutes.
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    5.
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    Stir in 1/2 cup of tomato sauce.
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    6.
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    Taste for salt and pepper and add more if needed.
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    7.
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    Set the eggplant shells on a work surface.
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    Scoop the cooked eggplant mixture into the eggplant shells.
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    8.
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    Add the remaining 1/2 cup of tomato sauce and the 1/2 cup of water into the now empty braising pan (or Dutch oven).
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    9.
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    Place the stuffed eggplant halves into the pan, with the stuffed side up.
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    Put a lid on the pan and cook over medium low heat for 30 minutes.
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    10.
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    Remove pan from the heat.
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    Allow the eggplant to rest for at least five minutes before removing them from the pan to a platter.
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    Pour the tomato sauce from the pan over the top of the eggplant.
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    Serve with a loaf of good crusty bread, and a salad.