Recipe: Baked Stuffed Eggplant (using ham, rice, and pine nuts)

BAKED STUFFED EGGPLANT

2 small eggplants, about 8 ounces each
2 teaspoons olive oil (divided use)
1/2 cup chopped onion
1 tablespoon chopped ham
1 tablespoon pine nuts
1 cup cooked white rice
1 plum tomato, seeded and diced
1 tablespoon finely chopped parsley
1 teaspoon grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees F.

Cut eggplants in half lengthwise. Score cut side at 1/2-inch intervals, brush lightly with 1 teaspoon oil and place cut-side-down on baking sheet.

Bake until browned and eggplant is tender when pierced with a skewer, about 15 minutes. Remove eggplant from oven and reduce oven temperature to 350 degrees F.

Meanwhile, combine the onion and remaining oil in a large skillet. Cook, stirring, until onion is tender, about 5 minutes.

Stir in rice, tomato, ham, pine nuts, parsley and salt and pepper until blended. Remove from heat.

Using a spoon, carefully remove the eggplant flesh, leaving a 1/2-inch-thick shell intact. Chop the flesh and add to the rice mixture. Pack the rice mixture into the scooped-out eggplant shells. Sprinkle with cheese.

Arrange on baking sheet, cover lightly with foil and bake 20 minutes. Uncover and bake until tops are browned, about 10 minutes more.

Makes 4 servings
Source: Bertolli USA Inc.