Baked Eggplant


1 large eggplant
2 chopped tomatoes
handful fresh chopped parsley
3 garlic cloves finely minced
1/4 cup panko bread crumbs
1/4 cup of pecorino romano cheese
1 egg
red pepper flakes
quarter of a large onion finely chopped
freshly cracked black pepper
salt

Preheat the oven to 350.
Cut the eggplant in half and scoop out the center.  Leave the edges of the eggplant on and enough of the inside skin on the eggplant so it can hold its she when it cooks. After scooping out the inside flesh, cube it into small pieces. Place the eggplant halves on a baking sheet and season both sides with olive oil, salt and pepper.

In a saute pan sauté the eggplant until tender. Place it in a bowl and set aside.

In the sauté pan, place it back on the heat with some olive oil. Add the onions and garlic. Season with salt, pepper and red pepper flakes. Saute for about 4 minutes. Add it to the eggplant along with the parsley. Add the egg and stir to incorporate. Stuff each eggplant evenly. Top with pecorino and panko. Cook for about 50-60 minutes.

Take out of the oven and garnish the eggplant with toasted pine nuts and parsley. Add arugla dressed with olive oil, salt, pepper and a touch of lemon to surround the eggplant.




Happy Eatings!

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