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1.
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Wash and cut the eggplant in half lengthwise.
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Make an eggplant shell, by scoring and scooping out the flesh of the eggplant.
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leaving the skin intact.
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Use a paring knife to first score just inside the eggplant skin, leaving about a 3/4 inch border.
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Then score the center of the eggplant into about 1/2 inch squares, being sure not to cut all the way through.
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Use a spoon to scoop out the flesh in the center of the eggplant.
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Set the skins and the flesh aside.
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2.
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Sweat the olive oil and onions in a braising pan or a Dutch oven over medium heat.
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Be sure the pan is large enough that it will hold the two eggplant halves side by side.
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3.
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When the onions are translucent, add the diced eggplant flesh, garlic, oregano, crushed red chili pepper, and a little salt and pepper.
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Do not over salt, because the cheese and tomato sauce still to come, also contain salt.
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Cook just until the eggplant begins to soften.
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4.
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In a medium bowl whisk together the egg and Parmesan cheese.
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Stir this into the softened eggplant.
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Cook for about 2 minutes.
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5.
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Stir in 1/2 cup of tomato sauce.
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6.
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Taste for salt and pepper and add more if needed.
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7.
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Set the eggplant shells on a work surface.
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Scoop the cooked eggplant mixture into the eggplant shells.
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8.
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Add the remaining 1/2 cup of tomato sauce and the 1/2 cup of water into the now empty braising pan (or Dutch oven).
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9.
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Place the stuffed eggplant halves into the pan, with the stuffed side up.
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Put a lid on the pan and cook over medium low heat for 30 minutes.
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10.
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Remove pan from the heat.
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Allow the eggplant to rest for at least five minutes before removing them from the pan to a platter.
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Pour the tomato sauce from the pan over the top of the eggplant.
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Serve with a loaf of good crusty bread, and a salad.
