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stuffed eggplant

My husband and I had this for supper the other  night and the leftovers for 
lunch yesterday.  It is quite good, very very easy, and something different 
to do with eggplant.

                     *  Exported from  MasterCook  *

                             Stuffed Eggplant

Recipe By     : Cooking Light, May 1995, page 76, but modified to make ff
Serving Size  : 8 (serves 4 as main dish)   Preparation Time :0:05
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- (1 pound)
     1/4  teaspoon      salt (I omitted)
   2      tablespoons sauteeing liquid
   1      cup           chopped onion
   1 1/2  cups          fresh breadcrumbs
     1/2  cup           ff parmesean, divided
   3      tablespoons   chopped fresh flat-leaf parsley
     1/4  teaspoon      pepper
   1      clove         garlic -- minced
                        Vegetable cooking spray
   1                    garlic clove -- minced
   1      cup           no-salt-added tomato sauce
     1/4  teaspoon      dried basil
     1/8  teaspoon      salt
     1/8  teaspoon      pepper
                        Parsley sprigs -- (optional)

Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 

Combine the eggplant and 1/4 teaspoon salt (if you are using) in a large 
saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and 
simmer 8 minutes or just until pulp can be removed from peel. Carefully 
remove pulp, reserving peels. Mash pulp; set aside.
Heat sautee liquid in a nonstick skillet over medium heat. Add eggplant pulp 
and onion; sauté for 7 minutes or until tender. Remove from heat; stir in 
breadcrumbs, 1/4 cup plus 2 tablespoons ff parmesean cheese, parsley, 1/4 
teaspoon pepper, and 1 minced garlic clove.
Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking 
dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture 
onto each peel. Bake at 350 degrees for 20 minutes or until thoroughly heated.
Place a saucepan coated with cooking spray over medium heat. Add 1 minced 
garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, 
and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Yield: 4 
servings (serving size: 4 pieces stuffed eggplant and 4 tablespoons sauce).
Serve warm.

NOTES : Spoon sauce over eggplant; sprinkle with remaining cheese, and 
garnish with parsley, if  desired.
Nutr. Assoc. : 0 0 0 0 0 20087 3394 0 0 0 0 26429 0 0 0 0

Ruth in sunny and springy Chicago 'burbs.