Baked Stuffed Eggplant

Really a cross between baked eggplant and meatloaf, this aromatic combination can be served with a green salad or atop a plate of pasta.

Ingredients:

1 eggplant

1/2 lb ground pork

2 tbsps chopped onion

1 tsp minced garlic

1 tbsp Panko bread crumbs

1 tsp paprika

1/4 tsp cayenne pepper

salt and pepper to taste

pinch of red pepper flakes

1 1/2 cups tomato sauce

1/4 cup olive oil

1/2 cup mozzarella

With wooden spoons on either side, cut the eggplant in 1" slices almost through but stopping at the spoons. Then submerge the eggplant in a bowl of salt water for 15 minutes, using about 1 tsp salt in the water.

Mix the pork, onion, garlic, Panko, paprika, cayenne, salt, pepper and red pepper flakes together. Once the 10 minute soak is up, remove the eggplant and cut the slices through. (The partial cuts were just to make handling it for soaking easier). Place the slices in order of size and divide the meat mixture on top of each slice.

Assemble the meat/eggplant slices together and secure using 2 or 3 skewers going through lengthwise. Make sure you have a skillet that fits the eggplant and skewers. In the picture above you'll see I had metal skewers, but when I tried to place the eggplant in my pan the skewers made it too long so I had to re-assemble using wooden skewers.

Heat olive oil in the skillet and fry the eggplant in hot oil for 3-4 minutes per side. Top with salt, pepper and tomato sauce and place in a 350°F oven for 40 minutes.

I transferred the eggplant to a baking dish for the oven as I was not using an oven-safe skillet.

After 40 minutes remove the skewers, add the mozzarella and broil for 2-3 minutes. Let rest 5 minutes before slicing.

Serving suggestion:

Toss spaghetti with more tomato sauce and serve eggplant/meat slice on top.

Depending on the size of the eggplant you use, this meal will serve 6-7 people.

Adapted from: cookistwow

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