Stuffed Eggplant, Basilicata Style
| Yield: | 4 Servings |
| Categories: |
| 2 | sm | Eggplants; about 1/2 lb. each |
| Salt for sprinkling on top of the eggplant | ||
| 1 | lg | Garlic clove; finely chopped |
| 2 | tb | Fine dried bread crumbs |
| 1 | ts | Minced fresh oregano; or or 1/2 t. dried |
| 1 | tb | Chopped fresh Italian parsley |
| 1 | tb | Extra-virgin olive oil; plus additional oil for drizzling on eggplants |
| 1 1/2 | tb | Imported green olives; fine chopped, pitted |
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