Stuffed Eggplants (Melanzane Ripiene)

Tonight's dinner was inspired by an episode of Cooking with Nonna hosted by Rosella Rago, a native Brooklynite who has such a passion for cooking she has her own show where she takes a different Nonne (Grandmothers) every week and does a dish that they love to make.  Incorporating the story of the Nonna also makes it very special and I highly recommend it! http://www.cookingwithnonna.com/ The episode that inspired me was the one with Nonna Anna and the stuffed eggplants.  I decided to put my Nonna's personal touch to it as well so its a little different.

 It starts off simply enough with an eggplant or two, (or three or four, depends on who you're cooking for).  Slice them right down the middle long way's like so.  Next you are going to wan to carve around the outer edge leaving about a quarter inch on the side.  Then take a spoon and scoop out the meat (but don't throw it away we need it!).  Then dice up the guts of the eggplant into cubes.  If you are picky like my one uncle and don't like the eggplants with seeds then try to pick smaller eggplants and they usually have less than the bigger ones.  

Next you are going to chop up some garlic and put it in the pan with about 3 tablespoons of olive oil.  Then take about a quarter pound of ground pork sausage (my Nonna's touch) out of the casing and throw it in there as well as some salt and pepper.  Add some onions and olives in there as well for added taste (that was my own mothers recommendation when I told her I made it this way...thanks Mamma P).  Saute everything until nice and browned.  

Next throw the stuffing in a bowl and add about two handfuls of breadcrumbs (2/3 of a cup- I actually made my own breadcrumbs by putting two slices of whole wheat bread in my magic bullet), chopped up parsley, 1/4 cup of cheese.  Then crack an egg and incorporate it all together.  Then slice up some Potatoes about 1/8 of an inch think and throw them in the pan with some marinara sauce.  Put the hallowed out shells of the eggplant on top and then fill them with your stuffing.

Throw some sauce on top of the stuff then sprinkle some grated cheese on top and then throw it in the over at 350-375 for about an hour.  When it comes out you're gonna want to eat it right away.  Resist the urge and set the plate in five minutes with a nice glass of wine or a nip of 12 year old scotch like I did.

I realize it looks like I needed to add another thing on this plate!