 I recently caught up on all my back issues of Southern Living Magazine. In the June 2017 issue I found a recipe for stuffed eggplant Parmesan. I had just purchased New Jersey eggplant at Delicious Orchards for /$0.99/lb. Rather than the standard eggplant Parmesan casserole of egging, breading and frying, this recipe sounded delicious. So at 7 a.m. the other morning, I began preparing this dish. Since it would be just my husband and I, I had only one eggplant to prepare, therefore, I cut the required ingredients in half. While the eggplant were cooking in the oven, I began to prepare the filling. The filling came together rather quickly as I had all the ingredients on hand. Fresh thyme and basil were part of the ingredients and are in my garden every summer. I also keep in my freezer mozzarella and a hunk of Parmesan cheese. I know chefs prefer it kept in the refrigerator, but I don't use it often enough and I'm afraid it will mold.
The active time for the recipe is 20 minutes and that's what took approximately. I must say scooping out the cooked eggplant was a bit of a challenge without tearing the 1/2" shell that the recipe called for. However, I was able to keep almost all of it in tact, minus one small hole. We had the eggplant last night for supper and it was delicious. It was a great change from the standard layered version. I had a tossed salad to go along with the eggplant and it was plenty for supper.
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