Anna Marie (Amato) Mancina, San Giovanni in Fiore, Cosenza
(Yield: 8 servings)
8 small Italian eggplants
STUFFING:
¼ cup extra-virgin olive oil
1 pound ground pork
1 pound ground veal
2 garlic cloves (minced)
¼ cup finely chopped fresh parsley
4 cups tomato sauce
2 cups breadcrumbs
¼ cup grated Romano cheese
1 egg, lightly beaten
¼ cup shredded Mozzarella cheese
salt and freshly ground pepper
oregano (to taste)
~
Romano cheese
1. Cut eggplants in half lengthwise. Remove and reserve pulp, leaving shell ¼-inch thick. Avoid tearing sides or bottom.
2.In large pot of boiling water, cook eggplant pulp for 15 minutes. After 10 minutes add shells to pot, drain, chop pulp and set aside.
3.Warm oil in skillet over medium heat, add ground meats, and brown lightly. Add the eggplant pulp, garlic, parsley and cook for approx. 20 minutes. Add half of the tomato sauce and continue cooking for another 15 minutes, stirring often.
4.Remove from heat and cool to room temperature. Once cooled combine with breadcrumbs, Romano cheese, egg and Mozzarella. Add salt, pepper and oregano to taste.
5.Lightly salt eggplant shells and fill with stuffing.
6.Layer baking dish with tomato sauce and place stuffed eggplants alongside each other. Pour remaining sauce over eggplants. Sprinkle with Romano cheese.
7.Cover baking dish with foil and bake in oven preheated to 375°F for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes.
Serve hot or at room temperature topped with shredded Mozzarella cheese.