Carrying forward a Family Tradition, AnnaMarie's Stuffed Eggplants.
● Cut each eggplant in half lengthwise and slice each half into 10-12 pieces, depending on the size of your eggplants.
● In a large pot place the eggplant pieces face down in boiling water and cook for about 5 minutes, or until they start to soften.
● Once the eggplants have softened, scoop out the flesh using a spoon. You can do this while the eggplants are still warm or let them cool slightly first. Place the scooped filling into a food processor and pulse until the mix is soft
● In a large bowl, combine the scooped eggplant flesh, all the chopped garlic, parsley, basil, eggs, and the breadcrumbs. Mix everything together by hand until you achieve a creamy, mixture
● Heat the olive oil in a large skillet over medium heat. Place the stuffed eggplants face down in the pan and fry for about 3 minutes on each side or until they’re golden brown and crisp.
Buon appetito!
