Specialties:

Stuffed Eggplant:
From Oriolo, Prov. Cosenza
3 - medium eggplants
1-1/2 lbs of ground veal, or substitute bulk Italian sausage (we use sausage)
2 - Eggs
1/2 - cup grated romano cheese
1 - Tbsp chopped parsley
1/2 - tsp salt
1/2 - tsp black pepper
1 - clove finely minced garlic
6 - slices stale bread
3 - Tbsp oil
Hot, Red pepper seeds to taste
Prepared spaghetti sauce

Preheat oven to 350. Cut eggplant in half, lengthwise, scoop out the insides and reserve. Boil skins for five minutes then drain; set aside. Boil eggplant insides for 15 minutes, until tender, then drain by squeezing: set aside. In a bowl combine veal (or pork sausage), eggs, cheese, parsley, salt, pepper, garlic and cooked eggplant insides. Soak stale bread in cold water, then drain by squeezing; add to pork or veal mixture and combine . Stuff eggplant shells with veal or pork mixture. Pour oil on bottom of a 9x13 pyrex dish and place stuffed eggplant in dish. Bake at 350 degrees until golden brown, about two hours. Top with spaghetti sauce and bake an additional 10 minutes.
It's delicious.
Larry Carelli-Youngstown Ohio