French Stuffed Eggplants
Remove the stem and any spikes or hard parts from the skin of the eggplants and wash and dry with paper towel
Blanch thoroughly 15 minutes in water with the garlic and the quartered onion
Or alternatively, the eggplants can be baked for 15 minutes in a medium oven.
Slice the eggplants in half lengthwise, and remove the contents.
Wash the anchovy fillets in fresh water, clean, and mash into a paste.
Mix together the anchovy paste, chopped meat, beaten eggs, parmesan, eggplants contents and bread crumbs.
Stuff the eggplants then cover and bake in a low oven for 40 minutes.
Uncover, cap with bread crumbs and bake in a high oven for 20 minutes.
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