Stuffed Eggplant
Kathleen Neumark

1 Medium American Eggplant, halved
1 Tablespoons Olive Oil
14 cup chopped Yellow Onion
1 large clove Garlic
12 pound of Fresh Spinach Leaves
2 Small Tomatoes, chopped
14 Cup Grated Parmesan
14 Cup Pine Nuts, toasted
1 teaspoon chopped Fresh Basil
1 teaspoon chopped Fresh Oregano
Salt and Pepper
12 Fresh Mozzarella Ball, finely chopped (4 ounces)

Cut the eggplant in half lengthways. Place the halves on a baking sheet and bake for 20 minutes at 375F. Remove from the oven and let them to cool. Using a large soup spoon, scoop out the flesh of the eggplants to make a hollow cavity, taking care to keep the skin and at least 34 inch of the flesh intact.

In a large saucepan, heat one half of a tablespoon of the olive oil over medium heat. Add the onion and sauté until it becomes translucent. Add the garlic and some spinach and sauté, adding more spinach when it will fit. As soon as all the spinach is lightly wilted, remove it from the heat.

Roughly chop the spinach mixture and the eggplant flesh and place it into a mixing bowl. Add the tomato, Parmesan, pine nuts, spices and the rest of the olive oil. Mix well. Stuff the eggplant halves with the mixture, top with the mozzarella. Place them back on the baking sheet and put the eggplant back into the oven.

Bake in the oven for about 35 minutes until the cheese is melted and lightly browned and the eggplant is very soft. If the eggplant pieces don't seem done and the cheese has browned, you can cover them with tin foil and continue cooking at a lower temperature.

Cool briefly and then serve immediately.

Calories*: 455 Fat*: 26 g Carbs*: 30 g Cholesterol*: 50 mg
Sugar*: 14 g Fiber*: 13 g Protein*: 21 g Servings*: 2 (1 Half each)

Ease*: 8/10 Categories: Main Dish
Total Time*: 90 minutes Active Time*: 30 minutes
Kosher: Dairy

For helpful tips and notes on this recipe, see the related blog posts:
Stuffed Eggplant
Developed by Micah Neumark, 2010