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Baked Stuffed Eggplant

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      Title: BAKED STUFFED EGGPLANT
 Categories: Cheese, Side dishes
      Yield: 1 Servings
 
      2 sm Eggplants; cut lengthwise
      2 sm Tomatoes, red ripe; halve/se
    1/4 lb Mozzarella cheese; diced
      5    Fresh basil leaves; shredded
      2 tb Fresh parsley; chopped
      2    Cl Garlic; finely minced
    1/4 c  Extra virgin olive oil
      1 pn Dried red pepper flakes
 
  Recipe by: Janet Morrissey  Preheat oven to 350F.
  
  With a tablespoon, scoop out some of the pulp from the eggplant
  halves, making sure not to break the skin. Place the eggplant halves
  on a large platter and sprinkle generously with slat. Let stand about
  20 minutes to allow the salt to draw out the eggplant's bitter
  juices. Pat the eggplant dry with paper towels.
  
  Dice the pulp of the eggplant and put it in a bowl with the tomatoes,
  mozzarella, basil, parsley, garlic, and olive oil. Season with salt
  and pepper flakes. Fill the eggplant's cavities with this mixture.
  
  Oil a baking dish lightly, and put the eggplant halves into the dish.
  Bake until they are lightly golden, soft to the touvh, and easily
  pierced with the tip of a thin knife, 15 to 25 minutes, depending on
  the size of the eggplants.  Serve hot or at room temperature.
  
  NOTES:
  
  This is from Biba Caggiano's _Trattoria Cooking_ cookbook. It is easy
  to do and can be doubled and frozen for an additional meal later on.
  
  One of Biba's notes is that she will dice any leftover eggplant and
  toss it quickly in a skillet with extra virgin olive oil and freshly
  diced tomatoes and serve it over penne, shells, or rigatoni.
 
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