Stuffed Eggplant

I cooked this dish with a lovely young chef who taught cooking in an ancient masseria, turned wellness spa in Puglia. She was so adept at making the dish vegan from its original iteration, that she loved the end result even more. Easy and quick to make, this dish is a win every time I make it.

Makes 2 servings

Ingredient List:

• 1 medium eggplant, halved, insides scooped out, flesh saved
• Extra virgin olive oil
• 3 cloves fresh garlic, minced
• ½ red onion, diced
• Sea salt
• 1 cup whole wheat bread crumbs
• Jarred, unsweetened tomato sauce
• 2-3 sprigs fresh basil, hand shredded for garnish

Step By Step Instructions:

Preheat oven to 375° F.

Mash or dice the flesh of the eggplant.

In a skillet, place a generous amount of olive oil along with garlic and red onions over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté until translucent, about 2 minutes. Stir in eggplant and cook, stirring for 2-3 minutes. Remove from heat and stir in breadcrumbs, reserving a couple of teaspoons for the top of the eggplant.

Carefully stuff the cooked filling into the eggplant halves and places in a baking dish that holds the halves close together. Spoon tomato sauce generously over the top of each half. Sprinkle with breadcrumbs and bake for 15 minutes, until the eggplant is soft and the breadcrumbs browned. Drizzle with olive oil and sprinkle with fresh basil and serve hot.