Recipe: Baked Stuffed Eggplant and Tomatoes

Baked Stuffed Eggplant and Tomatoes
alt.cooking-chien/Connie Glalagher (1999)

2 medium eggplants
4 large firm tomatoes

Stuffing:
4 cups Italian flavored breadcrumbs
4Tbsp chopped parsley
4 garlic cloves minced
1 cup grated Romano cheese
5 Tbsp olive oil

Cut top off each tomato and save. Scoop pulp and seeds into bowl. Cut up tomato tops and add to pulp.

Slice eggplant in half lengthwise. Cut flesh from eggplant, cube, leaving a 1/2-inch shell. Be careful not to cut through skin. Put eggplant cubes with tomato pulp.

Preheat oven to 375. Prepare baking pan so eggplant shells and scooped tomatoes fit close together.

Finely dice eggplant and tomato and add to stuffing ingredients; mix well. Stuff eggplant and tomatoes and place on oiled baking pan. Drizzle olive oil on top.

Bake 45 minutes uncovered until fork-tender.