Eggplant Stuffed With Scamorza Cheese Recipe

Eggplant Stuffed With Scamorza Cheese picture


Main Ingredient


 Japanese eggplants/Small italian eggplants6
 Finely chopped onion1 Cup (16 tbs)
 Olive oil5 Tablespoon
 Tomatoes3⁄4 Pound, peeled, seeded, and chopped fine
 Minced parsley leaves2 Tablespoon
 Scamorza cheese/Provolone5 Ounce, cut into 12 sticks (Available At Cheese Shops And Some Specialty Foods Shops, Each About 3 By 1 By 1/2 Inch)
 Hard-boiled eggs3 Large, the ends trimmed and each egg cut crosswise into 4 slices
 Plum tomatoes2 , each cut crosswise into 6 slices

Nutrition Facts

Serving size: Complete recipe

Calories 2092 Calories from Fat 1223

% Daily Value*

Total Fat 139 g213.2%

Saturated Fat 41.9 g209.3%

Trans Fat 0 g

Cholesterol 850.1 mg

Sodium 1156 mg48.2%

Total Carbohydrates 163 g54.4%

Dietary Fiber 80.5 g321.8%

Sugars 67.3 g

Protein 79 g158.6%

Vitamin A 193.3% Vitamin C 253.5%

Calcium 113.7% Iron 62.6%

*Based on a 2000 Calorie diet


Cut off the stem end of each eggplant and halve the eggplants lengthwise.
Scoop out the pulp from each eggplant with a spoon without piercing the skin, leaving a 1/4-inch-thick shell, and chop the pulp fine.
In a large skillet cook the onion in 3 tablespoons of the oil over moderately low heat, stirring, until it is very soft, add the eggplant pulp, the chopped tomatoes, and salt and pepper to taste, and simmer the mixture, stirring, for 20 to 25 minutes, or until the eggplant is very tender.
While the mixture is cooking, arrange the egg plant shells in one layer, cut sides up, in a lightly oiled baking dish and brush them with 1 tablespoon of the remaining oil.
Bake the shells in the middle of a preheated 350° F.oven for 15 minutes, or until they are tender.
Stir the parsley into the eggplant filling and spoon about 1 tablespoon of the filling into the bottom of each eggplant shell.
Put 1 stick of the cheese in each shell, put an egg slice over each stick of cheese, and divide the remaining filling among the shells, spreading it to cover the cheese and egg.
Top each stuffed eggplant with a plum tomato slice, drizzle the tomatoes with the remaining 1 tablespoon oil, and bake the eggplants in the middle of the preheated 350° F. oven for 10 minutes, or until the cheese is melted.