Categories: Eggplant 
      Yield: 1 servings 
  
      1 lg (1-1/4 pounds) eggplant 
      3 T  Olive oil 
    1/2 c  Chopped onion 
      1 c  Fresh bread crumbs 
    1/4 c  Parmesan cheese 
      3 ea Eggs, lightly beaten 
      2 T  Minced parsley 
    1/4 t  Salt 
    1/4 T  Freshly ground black pepper 
      2 T  Olive oil, plus 2 teaspoons 
           -for drizzling on top 
      1 lb Canned plum tomatoes and 
           -juice 
  2 1/2 c  Water 
      6 ea Ounces (1 medium) 
           -all-purpose or Idaho potato 
      1 ea Clove garlic, minced 
    1/4 t  Oregano 
    1/4 t  Salt 
           Freshly ground black pepper 
           -to taste 
  1 1/2 T  Parmesan cheese 
  
  1. Do not peel the eggplant.  Slice off the green cap and cut the 
  eggplant in half lengthwise.  Use a sharp knife to score the meat into 
  1/2-inch cubes, leaving 1/2-inch rim around the edge.  Scoop out the 
  flesh with a spoon and coarsely chop it. 
   
  2.  Heat the olive oil in a large skillet.  Add the eggplant cubes and 
  the onion to the skillet and saute over low heat, stirring frequently, 
  until the eggplant is softened and lightly browned, about 8 to 10 
  minutes.  Remove the pan from the heat and stir in the bread crubms, 
  Parmesan cheese, eggs, and parsley.  Season with the salt and black 
  pepper. 
   
  3.  Preheat the oven to 350 degrees (F). 
   
  4.  Sprinkle the eggplant shells lightly with salt and pepper and divide 
  the stuffing between them. [The recipe may be made ahead up to this 
  point and wrapped and refrigerated for up to 3 hours.] 
   
  5.  To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch 
  baking dish with the 2 Tablespoons olive oil.  Pour the can of tomatoes 
  into the baking dish and cut them into quarters with a sharp knife or 
  the side of a spoon.  Add the water to the pan.  Peel the potato and cut 
  it into thin (no more than 1/4-inch thick) slices.  Stack the slices, 
  cut them into 1/4-inch strips, and cut the strips into small cubes.  Add 
  them to the tomato mixture in the baking dish, along with the garlic, 
  oregano, salt, and pepper.  Set the stuffed eggplant shells on top of 
  the tomato mixture.  Sprinkle the Parmesan cheese over the tops of the 
  eggplant and into the sauce, and spoon a few pieces of tomato from the 
  sauce onto the tops of the eggplant to help keep it moist.  Drizzle a 
  teaspoon or two of olive oil over the tops of the eggplant. 6.  Bake, 
  uncovered, in the preheated oven until the potatoes are tender and the 
  tops of the eggplant are lightly browned, about 1 to 1-1/4 hours.  The 
  sauce will reduce quite a bit as it cooks.  Cut each stuffed eggplant in 
  half, and serve one piece each with some sauce spooned over it. 
   
  from Sunday Suppers, by Melanie Barnard & Brooke Dojny 1988 
  ISBN 0-13-875832-8