Prep 25 mins
Cook 1 hr 30 mins
Ever wonder what to do with the leftover lamb? Try stuffing eggplant! I originally found this recipe in one of my all-time favorite cookbooks, La Bonne Cuisine, from New Orleans. I have tweaked the ingredients and directions to make it more to our liking.
- 2 eggplants
- 2 tablespoons olive oil
- 1⁄2 cup onion, minced
- 3 garlic cloves, minced
- 8 ounces tomato puree
- 1⁄4 cup red wine
- 1 cup cooked pasta shells
- 3 tablespoons parsley, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon pepper
- 2 cups lamb, cooked and diced
- 3⁄4 cup parmesan cheese, grated
- Preheat the oven to 350.
- Slice the eggplants in half lengthwise.
- Remove the pulp from the eggplants, leaving a 1 inch thick shell.
- In a large, heavy skillet heat 1 TBS olive oil over medium heat.
- Add the onion and garlic and saute until soft.
- Add the eggplant pulp.
- Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
- Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
- Arrange the empty eggplant shells in a buttered 9"x13" baking dish and brush the shells with remaining olive oil.
- Add 1/4" boiling water to the bottom of the baking dish.
- Cover the dish with either aluminum foil or a tight fitting top.
- Bake for 30 minutes.
- Remove top and fill eggplant shells with mixture.
- Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.