Eggplant Stuffed With Scamorza Cheese
|Japanese eggplants/Small italian eggplants||6|
|Finely chopped onion||1 Cup (16 tbs)|
|Olive oil||5 Tablespoon|
|Tomatoes||3⁄4 Pound, peeled, seeded, and chopped fine|
|Minced parsley leaves||2 Tablespoon|
|Scamorza cheese/Provolone||5 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 eggs||3 Large, the ends trimmed and each egg cut crosswise into 4 slices|
|Plum tomatoes||2 , each cut crosswise into 6 slices|
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.