Eggplant Nicoise - cooking recipe

Ingredients

2 large eggplant
2 tsp. salt
1 Tbsp. chopped parsley
1/2 c. bread crumbs
3 Tbsp. oil
1/4 tsp. pepper
6 drops Tabasco
1/2 c. Parmesan cheese
3 garlic cloves, chopped
1 medium onion, diced
4 tomatoes, peeled and seeded (or 14 oz. can whole)

Preparation

Split eggplant in half lengthwise and gently scoop out pulp; dice. Brush inside of the shell with some of the oil. Reserve the rest. Place shells on ungreased baking sheet, cavities up. Bake at 350\u00b0 for 10 minutes. Saute garlic and onion in reserved oil until golden. Add eggplant pulp with salt, pepper, parsley and Tabasco. Dice tomato and add (if using canned tomatoes, drain first). Simmer for 10 minutes. Combine crumbs and cheese and fold half into eggplant mixture. Spoon into shells and sprinkle with remaining crumbs and paprika. Bake at 375\u00b0 for 20 to 25 minutes or until golden.