Eggplant alla Vidaneda. That's it's Italian name. I think it means Hillbilly Eggplant! Thats what my mom said, LOL. She is really a funny lady. Shes got all sorts of weird names from Sicily that she calls stuff. I wont go into detail or she might hit me with a shoe...an Italian mothers weapon of choice.
Imagine a tender meaty flesh to the eggplant with a hidden bite of salty goodness. That's Eggplant Stuffed with Parmigiano Cheese in nutshell. Summer veggies are so tasty and good, you just have to try this one.
Did you know that 75% of the worlds eggplant comes from New Jersey? I was surprised too. Lets give NJ a round of applause for this delicious veggie :)
- 6 eggplant
- 1/4 lb fresh parmigiano cheese, cut into small chunks
- 3 garlic cloves, sliced thin
- salt and pepper to taste
- 32 oz. jar of Perfect Everytime Tomato Sauce
- 15 leaves of fresh basil
Cut top and bottom of eggplant. Slice off skin on 3 sides( see picture). Cut slit in eggplant where the skin has been removed. Salt the wound (the slit). Let the eggplant sit for 15 minutes so as to let it soften. Add cheese and garlic to slits (see picture). Arrange in pan, with olive oil, on a medium low flame. Just high enough so they are sizzling in the pan. Cover and cook turning every 6 minutes or whenever they golden on that side (see pic). Total cooking time 20 minutes. Add 1 jar of Perfect Every Time Tomato Sauce, then taste it!! If the sauce is tart add 1 tablespoon sugar. Add salt and pepper to taste. Allow sauce to heat through. Add basil and serve with bread.