Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 1 medium eggplant (about 1 pound); 1/4 teaspoon salt; 2 teaspoons olive oil; 1 cup chopped onion; 1 1/2 cups fresh breadcrumbs; 1/2 cup (2 ounces) finely grated fresh Romano cheese, divided; 3 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon pepper; 1 garlic clove, minced; Vegetable cooking spray; 1 garlic clove, minced; 1 cup no-salt-added tomato sauce; 1/4 teaspoon dried basil; 1/8 teaspoon salt; 1/8 teaspoon pepper; Parsley sprigs (optional)

16 ingredients

4 steps

Ingredients

1 medium eggplant (about 1 pound)
1/4 teaspoon salt
2 teaspoons olive oil
1 cup chopped onion
1 1/2 cups fresh breadcrumbs
1/2 cup (2 ounces) finely grated fresh Romano cheese, divided
3 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon pepper
1 garlic clove, minced
Vegetable cooking spray
1 garlic clove, minced
1 cup no-salt-added tomato sauce
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
Parsley sprigs (optional)

Directions

1

Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.
2

Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; saute for 7 minutes or until tender. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.
3

Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 350° for 20 minutes or until thoroughly heated.
4

Place a saucepan coated with cooking spray over medium heat. Add 1 minced garlic clove; saute 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with parsley, if desired. Serve warm.