Spaghetti Stuffed Eggplant


2 medium size eggplants
1 cup of seasoned bread crumbs
1 1/2 tablespoons olive oil
1/4 teaspoon salt
4 garlic cloves, peeled and chopped
1/2 pound spaghetti
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese
fresh ground pepper
Several Basil Leaves

Cut eggplants in half lengthwise leaving ends intact. Brush the eggplant halves with olive oil and place them on a
flat parchment lined sheet pan face down in a preheated oven at 350 degrees. Roast eggplant until flesh is soft,
about 1 hour. Cool slightly. Using a spoon, scoop the soft flesh from eggplant halves into a bowl leaving a 1/4 of a
inch or more border of eggplant all around and on the bottom in the skin put the skins back on the roasting pan
this time face up for further cooking to make the spaghetti bowl.

While spaghetti is cooking in salted water, heat a large fry or sauté pan with olive oil. When oil is hot, add the
eggplant flesh with a little salt and sauté until hot, then add the garlic and mix being careful not to let the garlic

Now add the bread crumbs to the eggplant and mix well. When mixed add a ladle of the starchy hot pasta water to
the pan a little at a time until you have a sauce like consistency. Now add the chopped fresh parsley and mix.

When pasta is cooked to al dente, remove it from the water with a spider or a pasta fork and add it directly to the
eggplant a little at a time and mix well until all the pasta is coated with the sauce. If pasta is dry, add a little more of
the starchy pasta water.

While spaghetti is finishing cooking with the eggplant sauce, return the eggplant shells to the oven on broil for a
minute or 2 until hot and slightly crisp being careful not to let them burn. When done put one halve of the
eggplant on a dish and fill with cooked spaghetti. Top with some fresh grated cheese, fresh ground pepper and
shredded basil leaves.

Serves 4