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Eggplant Caprese

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2 or 3 Eggplants

quarter cup of Olive

half cup of coarse chopped onions

two coarse chopped Garlic cloves

one cup of diced bread

two large diced tomatoes 

one cup of fresh mozzarella cheese

half cup grated parma cheese 

quarter cup fresh Basil

2 tablespoons of Extra virgin olive oil for garnish

1.  Use young small or Japanese eggplant, appx 1 1/2" diameter

cut in half lengthwise, remove and dice seed pod.

   

In a young eggplant the seed pod is soft and not bitter

   

2.  Saute diced eggplant & bread in olive oil with garlic and onion

till barely cooked, don't over cook, just soften and warm up

 

3. Combine sauteed eggplant mixture with tomatoes and fresh mozzarella

and part of the fresh basil, & use to stuff eggplant shells and top with grated parm.

4. Bake at 350f for about 15 to 20 minutes, till eggplant is tender,

and cheese is melted.

         

5.  Garnish with fresh basil, olive oil, and more fresh tomatoes if desired.

 

**This can also be done on the grill, but I'd use a pan to cook stuffed

eggplant in with a foil top, or a foil pouch, or if your sautee pan is ovenproof

you can cook it manstyle, in one pan.  Place eggplants back in skillet, and bake.

Of course for true"Manstyle" you'd have to eat out of the skillet too.

 

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