Eggplant Parmesian

• Egg Plant (figure a half per person)
• Parmesan Cheese
• Mozzarella Cheese grated (figure 4 oz per half)
• Italian Bread Crumbs
• Favorite Spaghetti sauce (aprox. 1 qt.)
• 2 eggs
• Garlic (40 cloves) BAM! Just kidding, 2-3 will do.
• Onion (good handful)
• Seasoning (Italian Seasoning) fresh or dried, Seasoning Salt etc.

1. Slice Eggplants in half lengthwise, submerge in boiling water face down for about 5-8 minutes until softened. Drain and cool, rinsing with cool water expedites the process.
2. CRITICAL STEP: With a small knife, cut around the inside edge of the Eggplant and across the top (stem side) and remove insides with a large spoon and fingers being careful not to tear the shell. (Similar to a twice-baked potato)
3. Chop the removed Eggplant up in a bowl with two knives and add egg (1 for two halves or 2 for 4), breadcrumbs, cheeses, Garlic and Onion, Italian seasoning, seasoning salt etc., add about 1/3 of the sauce and mix together. The mixture should be similar to a moist meatloaf. (Add enough breadcrumbs and cheese and dried Parmesan to get the right consistency) Stuff the shells.
4. Put a little sauce in a baking dish and lay the shells in (face up dummy), cover with sauce and bake in oven 350-375 for 45-60 minutes until hot and you can't stand it any longer.
5. Serve with some Italian bread, salad and a good glass of RED!

egg, parmesan cheese, mozzarella cheese, italian bread, favorite spaghetti sauce, eggs, garlic, onion, seasoning italian seasoning fresh

Taken from www.epicurious.com/recipes/member/views/eggplant-parmesian-1202241 (may not work)