INGREDIENTS

INSTRUCTIONS

Leave the skins on the eggplants, but trim off and discard the stems and
navels. Cut the eggplants in half lengthwise. Make slashes about 1 inch
deep in their flesh on the cut sides and sprinkle them with salt. Place the
halves cut sides down in a colander. Place the colander in the sink or over
a dish and let stand so the bitter liquid drains out of the seeds, about 40
minutes. Meanwhile, preheat an oven to 375 degrees F. Cover a baking sheet
with aluminum foil. Rinse the eggplant under cold water and pat dry
thoroughly with a clean kitchen towel. In a small bowl, mix together the
garlic, bread crumbs, oregano, parsley, the 1 tablespoon olive oil, and
olives. Using your fingers, work as much of the mixture as you can into the
slashes in the eggplant halves. Spread any remaining mixture on top of the
eggplants. Place the eggplant halves cut sides up on the foil-lined sheet
and drizzle generously with olive oil. Bake on the middle rack of the oven
until completely tender when pierced. Sprinkle with 2 tablespoons chopped
fresh Italian parsley and then with salt and freshly milled black pepper.
Bake, uncovered, in an oven preheated to 400 degrees F until completely
tender when pierced with a knife, about 30 minutes. Serve warm or at room
temperature. Yield: 4 servings
MCBusted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Julia Della Croce, Show #DJ9209
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 18, 1998

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