Ingredients
4 medium eggplants
For stuffing
Pulp from the eggplants
1 1/2 cup home-made (or "plain") breadcrumbs
1 egg, beaten
1/2 cup grated cheese [Parmesan]*
1 tomato, diced
1 tablespoon fresh parsley, finely chopped
1/4 pound dried Italian sausage, diced
1 garlic clove, chopped
1 teaspoon salt
1/2 teaspoon pepper
For the sauce
2 tablespoons olive oil
about 10 fresh tomatoes
2 garlic cloves, chopped
1 tablespoon fresh basil, finely chopped
1 teaspoon oregano
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
* Pecorino cheese comes closer to country cheese made in Molise prior to World War II; however, those who immigrated to North America in the 1950s chose to use Parmesan cheese in their home-cooking rather than Pecorino.
Directions
For the sauce
1. Cut the tomatoes into very small pieces (Peel and remove seeds if desired).
2. Saute the garlic in the olive oil until golden.
3. Add tomatoes, herbs and spices.
4. In a deep pan cook for about 5 minutes before adding the stuffed eggplants.
For the eggplants
1. Cut the tops of the eggplants (reserve).
2. Scoop out the pulp from the eggplants.
3. Chop up the eggplant pulp.
4. Saute the eggplant pulp for about 4 minutes.
5. In a large bowl mix the fried eggplant pulp with the breadcrumbs, grated cheese, beaten egg, diced tomato pieces, diced air-cured Italian sausage, herbs and spices.
6. Fill the eggplant shells with the mixture.
Cooking the stuffed eggplants
1. Place the stuffed eggplants (upright) in the pan with the sauce. Add the tops of the eggplants.
2. Cover the pan and cook for about 45 minutes. Or, alternatively, place the sauce and eggplants in an oven-proof dish and bake at 350 F degrees for about 35 minutes.
3. Remove the tops of the eggplants. Dot with extra grated cheese and continue baking uncovered for about 5 minutes.
Serving the stuffed eggplants
1. Place in individual bowls.
2. Sprinkle with extra grated cheese and fresh parsley before serving.
Notes
According to my mother most people in Casacalenda, Molise, including my late grandmother, Nonna Assunta, made stuffed eggplants using the above recipe. Prior to World War II almost everyone in town made their own sausages, so there were plenty around to use for flavoring (Well, at least this was the case in well-to-do households). When Southern Italians immigrated to North America in the 1950s most cooks continued to use sausage meat to flavor their vegetable dishes. However, by the 1970s quite a few North Americans of Italian origin switched from using sausage meat to minced veal. Possibly, in Italy, only the well-to-do could afford minced veal, so many new arrivals, decided veal was superior to pork. In any case, other ingredients, such as mozzarella, were added to the various vegetable stuffings, making the vegetable dishes richer and sometimes more appetizing. Photo: by the contributor. |
