Stuffed Mini Graffiti Eggplants
2 tablespoon olive oil
1 cup ricotta
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese, plus 1/4 cup for topping
1 lb. Mini graffiti eggplants
Salt and pepper, to taste
Special equipment: 2 baking dishes, one that fits inside the other.
Preheat oven to 350 degrees F. Drizzle 1 tablespoon olive oil onto the small baking dish and set aside. In a medium bowl, beat eggs, then ricotta, garlic, parsley, and 1/2 cup Parmesan, and set aside. Trim the top off mini graffiti eggplants, and halve lengthwise. With a small spoon, gently hollow out the flesh to make little eggplant boats. Set the scooped out flesh aside on the cutting board. Roughly chop all the reserved flesh then add to the ricotta mixture, season to taste with salt and pepper, and stir to combine. Lightly season eggplant “boats” with salt and pepper, then using small spoons, stuff the cheese mixture into each boat and sprinkle with remaining Parmesan cheese. Place the stuffed eggplants into the oiled small baking dish, and drizzle with remaining olive oil. Place the small dish in the larger dish, add about 1 inch of boiling water to the large dish. Bake for about 25 minutes. Serve warm.