INGREDIENTS

INSTRUCTIONS

In a small bowl combine well the bread crumbs and the Parmesan. In a heavy
saucepan combine the rice, 2 cups water, and salt to taste, bring the water
to a boil, and cook the rice, covered, over low heat for 15 to 20 minutes,
or until the water is absorbed and the rice is tender. Halve the eggplants
lengthwise and with a melon-ball cutter scoop out the flesh, reserving 4
cups of it and leaving 1/4-inch shells. In a kettle of boiling salted water
blanch the eggplant shells in batches for 4 minutes and drain them,
inverted, on paper towels.
In a large heavy skillet brown the sausage over moderate heat, stirring,
and transfer it with a slotted spoon to paper towels to drain. Chop the
reserved eggplant and in the fat remaining in the skillet cook it with the
celery, the bell pepper, and the onions over moderate heat, stirring
occasionally and scraping up the browns bits, until the mixture is golden.
Add 1 cup water and cook the mixture, covered, stirring occasionally, for
10 minutes. Add 1 cup more water and cook the mixture, uncovered, stirring
occasionally, for 2 minutes, or until the eggplant is very soft.
In a large bowl combine the eggplant mixture, the sausage, the rice, the
scallion greens, the parsley, the cayenne, and salt and black pepper to
taste. Divide the mixture among the eggplant shells, arrange the eggplants
in 2 shallow 15 1/2- by 10 1/2-baking pans, and add 1 cup water to each
pan. Bake the eggplants, covered with foil, in a preheated 350°F. oven
for 30 minutes. Sprinkle the eggplants with the bread crumb mixture and
broil them in batches under a preheated broiler about 4 inches from the
heat for 2 to 3 minutes, or until the topping is golden.
Serves 6 as an entree.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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