Serves: 4
Total Calories: 147

2 1/2 cups any tomato sauce (see Sauces)
8 baby eggplant
salt
12 ounces ground beef chuck
2 ounces chopped salami or imported Italian prosciutto
1 large egg
1 clove garlic, finely chopped
1/3 cup plain dry bread crumbs
1/4 cup grated Pecorino Romano or Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper

1 Prepare the tomato sauce, if necessary. Then, place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 12 × 9 × 2-inch baking dish.

2 Bring a large pot of water to a boil. Trim the tops off the eggplants and cut the eggplants in half lengthwise. Add the eggplants to the water with salt to taste. Simmer until the eggplants are softened, 4 to 5 minutes. Place the eggplants in a colander to drain and cool.

3 With a small spoon, scoop out the pulp of each eggplant, leaving a 1/4-inch-thick shell. Chop the pulp and place it in a large bowl. Arrange the shells in the baking dish skin-side down.

4 To the eggplant pulp, add the beef, salami, egg, garlic, bread crumbs, cheese, parsley, and salt and pepper to taste. Spoon the mixture into the eggplant shells, smoothing the tops. Spoon the tomato sauce over the eggplants.

5 Bake until the filling is cooked through, about 20 minutes. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 57

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