baked stuffed eggplant

How To Make baked stuffed eggplant

• Step 1
  Cut eggplant in half lengthwise and scoop out center, leaving a firm 1/2-inch-thick shell; reserve pulp.
• Step 2
  Sprinkle shells lightly with salt. Use 1 tablespoon of the oil to grease a shallow baking pan; arrange eggplant in pan, skin side down.
• Step 3
  Place remaining 2 tablespoons oil in a wide frying pan over medium-high heat; add onion and cook until limp. Stir in about 1 cup reserved eggplant pulp (diced), garlic, parsley, sugar, the 3/4 teaspoon salt, and tomato. Evenly distribute filling in eggplant shells.
• Step 4
  Place pine nuts on a shallow rimmed baking sheet. Bake in a 350F oven for 8 to 10 minutes or until toasted. Set aside.
• Step 5
  Cover eggplant pan with foil and bake in a 350 oven for about 1 hour or until tender. Sprinkle with toasted pine nuts and serve hot or at room temperature.
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