ANNAMARIE'S STUFFED EGGPLANTS

Carrying forward a Family Tradition, AnnaMarie's Stuffed Eggplants.

Ingredients:

● 5 Large eggplants
● 4 Eggs
● 3 cup breadcrumbs for a soft texture
● Olive oil for frying
● 1 cup grated Parmigiano Reggiano cheese
● 1 cup grated Grana Padano cheese
● 1 bunch fresh parsley, chopped
● 1 bunch fresh basil, chopped
● 3-4 cloves garlic, minced
● 1 ½ tbsp of salt

Directions

Prepare the 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
● Set the eggplant skins aside on a tray

For the stuffing:

● 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
● Fill the eggplant skins with the prepared stuffing.
● 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.
● Transfer the cooked eggplants to a plate lined with paper towels to absorb excess oil.
● Serve your  stuffed eggplants on a platter and top with grated Parmigiano Reggiano cheese.
Buon appetito!
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