Almond Eggplant
Almond Eggplant is an impressive dinner. Made with 2 eggplants (1 lb. each), 1/2 c. vegetable oil, 2 c. soft bread crumbs, 2 cloves garlic, crushed and 2/3 c. onion, diced, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Preheat oven to 375Β°.
Halve eggplants lengthwise.
Scoop out pulp.
Chop pulp and set aside.
In large skillet heat 1 teaspoon oil, add bread crumbs and garlic.
Cook for 5 minutes over medium heat or until browned.
Set aside.
In same skillet heat 2 tablespoons oil, pulp, onions, thyme and basil.
Cook over medium heat, stirring constantly, until eggplant is tender.
Remove from heat.
Stir in eggs, bread crumbs, 1/2 cup almonds, ham, parsley, salt and pepper.
Mix well.
Place eggplant shells into large baking pan.
Spoon mixture into shells.
Top with Parmesan cheese and remaining almonds.
Sprinkle with paprika and remaining oil over cheese.
Add 1/2-inch boiling water to pan.
Bake for 30 minutes or until cheese is browned.
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