Jasper's Kitchen: Eggplant Modo Mio 🍆

You've probably had eggplant every which way: eggplant parmesan, caponata, even baba ghanoush! But have you ever tried Eggplant Modo Mio? Try out this delicious recipe with us in the kitchen! 🍆
Eggplant Modo Mio
Ingredients:
- 2 large eggplants
- 2 cups bread
- 1/2 cup raisins
- 1 cup diced tomatoes
-2 garlic cloves, minced
- 1 cup Romano cheese
- 1 teaspoon onion salt
- 2 tablespoons chopped fresh parsley, basil and oregano
- Olive oil, for sautéing
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch border around the edges. Chop the scooped-out flesh into small pieces.
3. In a skillet, heat some olive oil over medium heat. Add the chopped eggplant flesh, tomatoes and onion powder and salt, then sauté until softened, about 5-7 minutes. Add garlic and sauté 2 minutes more.
4. In a bowl, combine the sautéed eggplant, raisins, tomatoes, cheese, onion salt, chopped herbs, salt, and pepper. Mix well.
5. Brush the inside of the eggplant halves with olive oil and sprinkle with a little salt and pepper.
6. Stuff the eggplant halves with the bread crumb mixture, pressing gently to pack it in.
7. Place the stuffed eggplant halves on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 25-30 minutes or until the eggplant is tender and the stuffing is golden and crispy on top.
9. Serve hot.