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1.
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Don't peel the eggplant.
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Slice off the green cap and cut the eggplant in half lengthwise.
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Use a sharp knife to score the meat into 1/2-inch cubes, leaving 1/2-inch rim around the edge.
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Scoop out the flesh with a spoon and coarsely chop it.
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2.
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Heat the extra virgin olive oil in a large skillet.
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Add in the eggplant cubes and the onion to the skillet and saute/fry over low heat, stirring frequently, till the eggplant is softened and lightly browned, about 8 to 10 min.
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Remove the pan from the heat and stir in the bread crubms, Parmesan cheese, Large eggs, and parsley.
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Season with the salt and black pepper.
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3.
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Preheat the oven to 350 degrees (F).
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4.
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Sprinkle the eggplant shells lightly with salt and pepper and divide the stuffing between them.
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[The recipe may be made ahead up to this point and wrapped and refrigerated for up to 3 hrs.]
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5.
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To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch baking dish with the 2 Tbsp.
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extra virgin olive oil.
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Pour the can of tomatoes into the baking dish and cut them into quarters with a sharp knife or possibly the side of a spoon.
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Add in the water to the pan.
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Peel the potato and cut it into thin (no more than 1/4-inch thick) slices.
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Stack the slices, cut them into 1/4-inch strips, and cut the strips into small cubes.
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Add in them to the tomato mix in the baking dish, along with the garlic, oregano, salt, and pepper.
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Set the stuffed eggplant shells on top of the tomato mix.
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Sprinkle the Parmesan cheese over the tops of the eggplant and into the sauce, and spoon a few pcs of tomato from the sauce onto the tops of the eggplant to help keep it moist.
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Drizzle a tsp.
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or possibly two of extra virgin olive oil over the tops of the eggplant.
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6.
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Bake, uncovered, in the preheated oven till the potatoes are tender and the tops of the eggplant are lightly browned, about 1 to 1-1/4 hrs.
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The sauce will reduce quite a bit as it cooks.
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Cut each stuffed eggplant in half, and serve one piece each with some sauce spooned over it.
