Kieto Sicilian Melanzane Farcite Stuffed Eggplant 4 small eggplant 4 tbs. of margarine or butter 1 small onion sliced 1 clove of garlic minced 1/2 cup of mushrooms 1/3 cup Parmagiano cheese 1 tbs. parsley flakes 1/2 tsp. salt 1/2 tsp dried oregano 2 tomatoes sliced 1 tbs. olive oil Cut eggplant in half lengthwise. Carefully remove the pulp, leaving a shell 1/2 inch thick. Saute onion, garlic, mushrooms in margarine until onion is transparent. Chop eggplant pulp and add to onion mixture; cook about 3 minutes. Stir in Parmagiano cheese, parsley, salt and oregano and spoon mixture into the the 8 halve shells. Top with the tomato slices and brush with the olive olive oil lightly. Place shells on a baking sheet and bake in a 350 degree preheated oven for 20 to 25 minutes. If you have any Marinara Sauce, or even some meat sauce in the fridge, ladle a little on to the plate before you set the stuffed eggplant on it. Top with some extra cheese. Buon appetito!
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