Stuffed Eggplant
Serves: 4 Preparation Time: 45 minutes Cooking Time: 1 hour	Rating 7 Above Average

Cuisine: American Greek Mediterranean

Philosophy: Low-Fat Vegetarian

Dish: Entrée

Main Ingredient: Greens

Eggplants are notoriously difficult vegetables. Stuffing and baking them gets rid of much of the textural challenges and allows you to add a lot of flavor. This stuffing is similar to that found in the New MooseWood Cookbook, but uses egg, tomato paste and Italian cheese and does not use cottage cheese. We also added parsley and cremini mushrooms for more flavor. We're bringing back the 70's, dish by dish.

2 Large eggplants
2 cups Cremini mushrooms, chopped
2 cups Brown Rice, cooked
5 Garlic cloves, chopped
2 cups Yellow Onion, chopped
1 Large Egg
0.5 cup Parmigianno Reggiano, grated
3 tbsps. Tomato Paste
3 tbsps. Olive Oil
0.5 cup Fresh Parsley, chopped
1 tsp. Dried Oregano
1 tsp. Fine Ground Sea Salt
1 tsp. Black Pepper
0.25 cup Pine Nuts

1) Preheat oven to 375 degrees. With all of the ingredients in this dish, it is very much recommended to use a food processor as often as possible.

2) Cut eggplants lengthwise and spoon out insides into a bowl, leaving a shell that is a little more than ½ inch thick. Process reserved eggplant in food processor without pureeing and cover to reduce browning.

3) Heat olive oil in wok and sauté onion and mushrooms for a few minutes. Add the processed eggplant and cook for about ten minutes. Near the end of this ten minutes, add the garlic and cook for a couple more minutes. Add the cooked rice and mix thoroughly.

4) Add the salt and spices and stir in the tomato paste after lowering heat so as not to burn the paste. Cook for a few minutes while adjusting the spices and then remove from heat.

5) After a couple minutes for cooling, add the grated cheese, egg, and chopped parsley and mix thoroughly.

6) Stuff eggplant shells with mix. Top with pine nuts and bake for about 45 minutes. 7) Transfer to serving plate and top with red pepper puree and Italian Parsley Pesto.

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