Serve these stuffed eggplants as a light dinner along with a big salad.
Trim a little off the undersides so they lie flat.
Cut around the inside edge with a paring knife to separate the flesh from the skin.
Scoop out the flesh and roughly chop.
Set the shells aside.
Heat 2 tablespoons oil in a medium saucepan over medium heat.
Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes.
Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes.
Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool.
Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking.
Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan.
(Use caution: they will bubble and spit a little when you turn them over.)
Drain on paper towels.
Dunk breadcrumbs in a bowl of water and squeeze them out.
Transfer to the bowl with the eggplant filling.
Add 1/4 cup Parmesan, egg, parsley and capers.
Use a spoon or your hands to thoroughly mix.
Fill the eggplant shells with the stuffing and use a spoon to smooth the tops.
Spoon 1 cup tomato sauce into an ovenproof dish big enough to fit the eggplant in one layer.
Transfer the stuffed eggplant to the dish.
Spoon 1 tablespoon of the remaining sauce over each and top with a basil leaf.
Sprinkle with the remaining 2 tablespoons Parmesan.
Bake until an instant-read thermometer inserted into the filling registers 160 degrees F, about 25 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
