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6 large slender eggplants (aubergines) (~700 g \/ 1lb 7 oz)<\/span><\/p>\n 1\/3C. olive oil<\/span><\/p>\n 1 T. olive oil, extra<\/span><\/p>\n 2 onions, finely chopped<\/span><\/p>\n 2 garlic cloves, crushed<\/span><\/p>\n 14oz can diced tomatoes<\/span><\/p>\n 1 T. tomato paste<\/span><\/p>\n 3 T. chopped fresh flat-leaf (Italian) parsley<\/span><\/p>\n 1 T. chopped fresh oregano<\/span><\/p>\n 1 tsp sugar<\/span><\/p>\n 4 1\/2 oz mozzarella, grated<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 350 F.\u00c2\u00a0 <\/span>Cut the eggplants in half lengthways, keeping the stems attached. Score the flesh by cutting a criss-cross pattern with a harp knife, being careful not to cut through the skin. Heat half the oil in a large frying pan, add half the eggplant and cook for 2-3 minutes each side, or until the flesh is soft. Remove and repeat with the remaining oil and eggplant. Cool slightly and then scoop out the flesh, leaving a 1\/8 inch border. Finely chop the flesh and reserve the shells.\u00c2\u00a0 <\/span>In the same pan, heat the extra oil and cook the onion over medium heat for 5 minutes. Add the garlic and cook for 30 seconds, then add the tomato, tomato paste, herbs, sugar, and eggplant flesh, and cook, stirring occasionally, over low heat for 8-10 minutes, or until the sauce is thick and pulpy. Salt and Pepper to taste.\u00c2\u00a0 <\/span>Arrange the eggplant shells in a lightly greased baking dish and spoon in the tomato filling. Sprinkle with the mozzarella and bake for 5-10 minutes, or until the cheese has melted.\u00c2\u00a0 <\/span>Leftover Tip: <\/span><\/p>\n We had a few left over, so the next day I scooped out the filling (tossing the shells) and heated it with some leftover, plain pasta I had. Topped with a touch of Parmesan cheese – and it was delicious.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 6 large slender eggplants (aubergines) (~700 g \/ 1lb 7 oz) 1\/3C. olive oil 1 T. olive oil, extra 2 onions, finely chopped 2 garlic cloves, crushed 14oz can diced tomatoes 1 T. tomato paste 3 T. chopped fresh flat-leaf (Italian) parsley 1 T. chopped fresh oregano 1 tsp sugar 4 1\/2 oz mozzarella, grated \u00c2\u00a0 Preheat the oven to 350 F.\u00c2\u00a0 Cut the eggplants in half lengthways, keeping the stems attached. Score the flesh by cutting a criss-cross…<\/p>\n