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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           (1-1/4 pounds) eggplant
    3       T            Olive oil
      1/2   c            Chopped onion
    1       c            Fresh bread crumbs
      1/4   c            Parmesan cheese
    3       ea           Eggs, lightly beaten
    2       T            Minced parsley
      1/4   t            Salt
      1/4   T            Freshly ground black pepper
    2       T            Olive oil, plus 2 teaspoons
                         -for drizzling on top
    1       lb           Canned plum tomatoes and
    2 1/2   c            Water
    6       ea           Ounces (1 medium)
                         -all-purpose or Idaho potato
    1       ea           Clove garlic, minced
      1/4   t            Oregano
      1/4   t            Salt
                         Freshly ground black pepper
                         -to taste
    1 1/2   T            Parmesan cheese
   1. Do not peel the eggplant.  Slice off the green cap and cut the
   eggplant in half lengthwise.  Use a sharp knife to score the meat into
   1/2-inch cubes, leaving 1/2-inch rim around the edge.  Scoop out the
   flesh with a spoon and coarsely chop it.
   2.  Heat the olive oil in a large skillet.  Add the eggplant cubes and
   the onion to the skillet and saute over low heat, stirring frequently,
   until the eggplant is softened and lightly browned, about 8 to 10
   minutes.  Remove the pan from the heat and stir in the bread crubms,
   Parmesan cheese, eggs, and parsley.  Season with the salt and black
   3.  Preheat the oven to 350 degrees (F).
   4.  Sprinkle the eggplant shells lightly with salt and pepper and divide
   the stuffing between them. [The recipe may be made ahead up to this
   point and wrapped and refrigerated for up to 3 hours.]
   5.  To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch
   baking dish with the 2 Tablespoons olive oil.  Pour the can of tomatoes
   into the baking dish and cut them into quarters with a sharp knife or
   the side of a spoon.  Add the water to the pan.  Peel the potato and cut
   it into thin (no more than 1/4-inch thick) slices.  Stack the slices,
   cut them into 1/4-inch strips, and cut the strips into small cubes.  Add
   them to the tomato mixture in the baking dish, along with the garlic,
   oregano, salt, and pepper.  Set the stuffed eggplant shells on top of
   the tomato mixture.  Sprinkle the Parmesan cheese over the tops of the
   eggplant and into the sauce, and spoon a few pieces of tomato from the
   sauce onto the tops of the eggplant to help keep it moist.  Drizzle a
   teaspoon or two of olive oil over the tops of the eggplant. 6.  Bake,
   uncovered, in the preheated oven until the potatoes are tender and the
   tops of the eggplant are lightly browned, about 1 to 1-1/4 hours.  The
   sauce will reduce quite a bit as it cooks.  Cut each stuffed eggplant in
   half, and serve one piece each with some sauce spooned over it.
   from Sunday Suppers, by Melanie Barnard & Brooke Dojny 1988
   ISBN 0-13-875832-8
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