I normally call this “stuffed eggplant” but I don’t think I’ve ever stuffed this back into the eggplant. I always eat it as is or stuff it in a pork tenderloin. Regardless, it is a wonderful side dish that makes my inner Sicilian want to live on an eggplant farm. As the warmer months approach us and all of the gardeners plant their summer veggies, this is something scrumptious to cook with any variety of eggplant.
***It also freezes well in a Ziploc bag.***
Sauté onion, celery, and garlic in a little butter and olive oil until the veggies are tender. Season with salt and pepper.
Throw in the eggplant and about 3 tablespoons olive oil. Cook until it is completely cooked.
It should look like this.
Add 3/4 cup seasoned Italian breadcrumbs and 1/4 cup Romano cheese to the pot. Stir well and serve.
5 tbsp. olive oil, separated
2 tbsp. butter
1 small onion, chopped
1 stalk of celery, finely chopped
2 cloves of garlic, minced
2 eggplant, peeled and cubed
salt and pepper to taste
3/4 cup seasoned Italian breadcrumbs
1/4 cup Romano cheese, grated
Over medium heat, melt the butter and 2 tbsp. olive oil. Add the onion, celery, and garlic to the hot skillet and sauté for 20 minutes or until veggies are completely soft. Season with salt and pepper.
Add the eggplant and cook for and additional 20 minutes or until soft and almost mushy. Add 3 tbsp. olive oil and stir the pot.
Stir in the breadcrumbs and Romano cheese. Garnish with a little more Romano cheese.