Eggplant Parmesian

1. 1

   Slice Eggplants in half lengthwise, submerge in boiling water face down for about 5-8 minutes until softened. Drain and cool, rinsing with cool water expedites the process.

2. 2

   CRITICAL STEP: With a small knife, cut around the inside edge of the Eggplant and across the top (stem side) and remove insides with a large spoon and fingers being careful not to tear the shell. (Similar to a twice-baked potato)

3. 3

   Chop the removed Eggplant up in a bowl with two knives and add egg (1 for two halves or 2 for 4), breadcrumbs, cheeses, Garlic and Onion, Italian seasoning, seasoning salt etc., add about 1/3 of the sauce and mix together. The mixture should be similar to a moist meatloaf. (Add enough breadcrumbs and cheese and dried Parmesan to get the right consistency) Stuff the shells.

4. 4

   Put a little sauce in a baking dish and lay the shells in (face up dummy), cover with sauce and bake in oven 350-375 for 45-60 minutes until hot and you can't stand it any longer.

5. 5

   Serve with some Italian bread, salad and a good glass of RED!

No additional tips available.