Baked Eggplant with Sardines

Prep time

Cook time

Servings

Ingredients

• 1 can Crown Prince Skinless & Boneless Sardines in Olive Oil drained and flaked
• 6 Japanese eggplants
• 1/3 cup plus 1 tablespoon olive oil
• 2 medium Onions diced
• 2 cloves garlic minced
• 1 14 oz can Diced tomatoes
• 1 tbsp tomato paste
• 3 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1 tsp Sugar
• 4.5 oz mozzarella cheese, grated

Instructions

1. Preheat oven to 350°F. Cut the eggplants in half lengthwise, keeping the stems attached. Score the flesh by cutting a criss-cross pattern being careful not to cut through the skin.
2. Heat oil in large fry pan, add the eggplant and cook until the flesh is soft. Let cool slightly, scoop out the flesh with a spoon leaving a 1/8 inch border. Chop the flesh and reserve the shells.
3. In the same pan, heat the extra oil and cook the onion over medium heat for 5 minutes. Add the remaining ingredients and the eggplant flesh except for cheese.
4. Arrange the eggplant shells in a lightly greased baking dish and spoon in the tomato filling. Sprinkle with the cheese and bake for 5-10 minutes, or until the cheese has melted. Serves 6.