Stuffed Eggplant

This is a GREAT dish! And I hate eggplant.

Preheat oven to 350°
Serves 3- 4

Ingredients

• 6 Japanese eggplants (long and bright purple)
• 1 head roasted garlic
• 6 T grated parmesan cheese (with extra for garnishes)
• 1 egg, separated
• salt
• 1/4 C Italian Bread Crumbs
• 6 T oily sun dried tomatoes
• 1 C broth (chicken or veggie)
• 1 C of your favorite tomato sauce
• basil or cilantro for garnish

To roast garlic:

• 1 terra cotta garlic roaster
• 1 head garlic
• 1 T olive oil

Rinse the garlic roaster with warm water. Slice the bottom of the garlic head to reveal just the tips of the cloves. Place in the terra cotta garlic roaster and drizzle with olive oil. The garlic roaster will steam and evenly cook the garlic. Bake in a 350° oven for 1 hour.

Ready...go

Cut eggplant in half. Score it by criss-crossing the white flesh with a sharp knife. Sprinkle with salt to draw out the juices. Set aside for 15 minutes. Dry off with a paper towel and bake for 15 minutes. Spoon out the flesh, keeping the skin intact. Save the skins and line them up in a glass baking or casserole dish.

Mix eggplant, roasted garlic, parmesan cheese, egg yolk, bread crumbs, and sun dried tomatoes in a blender or cuisinart. Scoop into a large bowl. Beat the egg white into a merange and fold into the mixture. Fill eggplant skins with the mixture. Cover with broth and sprinkle with parmesan cheese. Bake 30 minutes.

Cover a serving plate with tomato sauce. Arrange eggplants and decorate with a garnish of basil or cilantro. Sprinkle with fresh parmesan and serve hot.

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