This is not a recipe for sissies because it does take time and patience, lots of it! But, I promise you will love the meal if you like eggplants. My mom probably made the best stuffed eggplant I’ve ever tasted until my sister Millie began making it. Her cooking is very similar to my mother’s; maybe, that’s because she was taught by my mother when my sister was only six or seven years old. I’ve never heard anyone complain about Millie’s cooking. It’s that good!! So, here’s the recipe for those of you who would like to give it a try. I know you will love it.
You will need to make a pot of plain sauce first and have that simmering while you complete your eggplants.
2 16 oz cans of tomato sauce
¾ can of water
2 cloves of garlic – chopped
½ onion – chopped
Parsley – a few leaves with stems (remove before serving)
Basil – Julienne 4 leaves
Bay leaf – one whole and remove before serving
4 tbs. sugar
½ tbs. garlic powder
Extra virgin olive oil
In a medium size pot, pour olive oil to cover the bottom, add garlic and onion and braise till translucent. Add tomato sauce and water and then add your herbs, sugar, and garlic powder. Simmer.
4 medium size purple eggplants
1 cup cheese
2 cups Italian seasoned breadcrumb
Garlic – chopped
Onion – chopped
Parsley – chopped
Extra Virgin Olive Oil
Wipe eggplants with wet washcloth. Remove the top so you have only a white interior showing. Now, cut a circle into the eggplant and work your way around the eggplant so all the “meat” is removed. Leave a thin shell behind – if it is thick, it will not fry well nor cook well. Do this with all four eggplants.
Chop the inside into little bite size pieces.
Combine breadcrumb with cheese and parsley.
In a skillet, pour enough oil, so you have a fully covered bottom, add garlic and onion, sauté till cooked but not brown, add eggplant and cook till tender (on low heat). When ready, pour in breadcrumb mixture and stir till oil saturates the mixture. If you are not covering the breadcrumb, add oil a little bit at a time till every bit is oiled but not saturated! Now stuff your eggplants. Place a piece of bread on top to hold stuffing in.
Fry in a clean oiled skillet, again only enough oil to cover the bottom of skillet. Brown lightly on all sides and then place in your tomato sauce. Cook for at least one hour. You can keep it cooking if you would like more flavor.
Serve over a plate of spaghetti and add grated cheese on top. Yummy good!!!
© Natala Orobello