Baked Eggplants

Baked Eggplants

Ingredients

3 medium eggplants

 2 cloves of garlic, crushed with a garlic crusher

 ½ cup grated mozzarella cheese

 2 spring onions/scallions, chopped finely

 ½ cup fresh parsley, washed and chopped

 4 tablespoons olive oil

2 tsp brown sugar

1 tsp red chili flakes

1 tsp white vinegar

½ tsp black pepper powder

 Salt to taste

Topping

¾ cup Breadcrumbs

 4 tbsp grated Parmesan Cheese

 ½ teaspoon dried Oregano

 Salt and Pepper

 2 Teaspoons Olive Oil

Directions

Preheat the oven to 180 deg C/365 degrees F. Wash the eggplants, and cut in half lengthwise. Then cut 6 slits cross ways in each eggplant half, taking care not to cut all the way through the skin at the bottom. Season with salt and pepper and drizzle with olive oil. Bake for 30-45 minutes in the oven or until the flesh of the eggplant pierces easily with a fork.

Remove and let it cool. Scoop out the flesh of the eggplant taking care not to break the cases. Keep the casings aside and prepare the stuffing. In a bowl mash the scooped flesh of the eggplants. Add grated mozzarella, scallions, pepper powder, garlic, red chili flakes, brown sugar, vinegar and salt to taste. Stuff this mixture in each eggplant. In a bowl mix breadcrumbs, Parmesan cheese, dried oregano, salt and pepper. Top each eggplant with the breadcrumb mixture. Drizzle olive oil and bake in the oven for 10 minutes till breadcrumbs are golden brown.