INSTRUCTIONS:
- 3 medium eggplants (about 12 oz. each)
- 3 Tbsp. olive oil, and more for drizzling
- 3 cloves of garlic, chopped
- 1 cup chopped onion
- 2 tomatoes, chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 cup freshly grated Parmesan, divided
- 3/4 cup seasoned bread crumbs
- 1 cup chopped walnuts
- 1 egg, beaten
- 1/4 cup chopped fresh basil
- Basil leaves for garnish
INSTRUCTIONS:
Preheat oven to 375 F.Halve eggplants lengthwise.Cut around the inside edge to separate the meat of the eggplant from the skin.
Scoop out the meat and roughly chop. Set eggplant shells aside.Heat olive oil in a large skillet over medium heat.Add the chopped eggplant, stirring frequently, and cook until tender, about 4 minutes.
Add the chopped garlic, onion, tomatoes, salt and pepper.Cook for another 4 minutes.Remove pan from the heat and add 3/4 cup Parmesan, bread crumbs, walnuts, egg and chopped basil.Using your hands, mix thoroughly.Place empty shells on a greased baking sheet and fill with the stuffing.
Sprinkle with the remaining Parmesan.Bake for 30 – 40 minutes or until the eggplant is fork tender.
Serve with additional basil and a drizzle of olive oil.
(Source: https://www.ciaochowbambina.com/italian-eggplant-with-walnut-stuffing/)
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