Small- to medium-sized eggplant are lightly stuffed with a flavorful mixture of breadcrumbs, pecorino cheese, onions, garlic and herbs, then browned and cooked in a savory homemade tomato sauce until melt-in-your-mouth tender.
For The Stuffing: Breadcrumbs Pecorino Cheese Yellow Onion Parsley
Then, “stuff” the eggplant. Starting with the tip of a sharp knife, make 3 to 4 or more (depending on the eggplant size) slits around the outside surface of each eggplant.
Next, sear the stuffed eggplants. Heat oil in a skillet over medium high heat. Once the oil is hot, carefully place the stuffed eggplants in the pan and sear each on multiple sides.