eggplant

Ingredients:
4 small eggplants (about 1 pound)
1 cup finely chopped onion
1 clove garlic, minced
1 tbsp chopped fresh parsley ( or 1 tsp dried)
2 tbsp raisins
1 cup tomato sauce
1 tbsp walnuts (optional)
1/4 tsp freshly ground black pepper
2 medium tomatoes, thickly sliced
8 bay leaves

Steps:
Remove and discard stems from eggplants, then slice in half lengthwise. Rinse halves in cool water, and place cut side up in 2 1/2-quart pot.

Add enough water to cover and bring to boil over high heat. Reduce hear to medium, cover and cook for about 5 minutes, or until eggplants are partially cooked. Drain.

Preheat oven 350F. Spray 9" x 13" baking pan with nonstick cooking spray and set aside.

When eggplants are cool enough to handle, scoop out pulp to within 1/2" of the skin, leaving just a shell.

Place half of the pulp in a large mixing bowl along with the onion, garlic, parsley, rasins, tomato sauce, and walnuts (if desired). Mix well.

Spoon stuffing into eggplant shells, sprinkle with black pepper, and place in baking pan. Top each eggplant halg with a tomato slice and bay leaf. Place any extra stuffing around bottom of eggplants.

Add 1/2 cup water to pan and cover with aluminum foil. Bake approximately 50 to 60 minutes or until eggplants are tender and filling is piping hot.