Baked Stuffed Eggplant Mike Elia
| Yield: | 1 Servings |
| Categories: | Eggplant |
| 1 | lg | (1-1/4 pounds) eggplant |
| 3 | tb | Olive oil |
| 1/2 | c | Chopped onion |
| 1 | c | Fresh bread crumbs |
| 1/4 | c | Parmesan cheese |
| 3 | Eggs, lightly beaten | |
| 2 | tb | Minced parsley |
| 1/4 | ts | Salt |
| 1/4 | tb | Freshly ground black pepper |
| 2 | tb | Olive oil, plus 2 teaspoons for drizzling on top |
| 1 | lb | Canned plum tomatoes and juice |
| 2 1/2 | c | Water |
| 6 | Ounces (1 medium) all-purpose or Idaho potato | |
| 1 | Clove garlic, minced | |
| 1/4 | ts | Oregano |
| 1/4 | ts | Salt |
| Freshly ground black pepper to taste | ||
| 1 1/2 | tb | Parmesan cheese |
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