Stuffed Parmesan Eggplant

1. Before you start with the preparations preheat your oven to 350 Fahrenheit.
2. Meanwhile peel the eggplants into 1-inch strips lengthwise, using a peeler. Cut the eggplant pulp in a crosshatch pattern, make sure to not cut through the skin. Dip a brush, developed for baking purposes, in canola oil and then place it in a 13 by 9-inch baking dish. Bake the eggplant strips in the oven for 40 minutes.
3. Take out the eggplants and remove their pulp using a melon baller whilst leaving a ½ inch shell in place. Then roughly chop up the pulp and place that in a medium-sized bowl.
4. In a small skillet heat the remaining oil over medium-high heat. Add onions to the skillet as you cook and stir it occasionally till it becomes tender, this should take you 5 to 6 minutes. Add the thyme, garlic, and salt, to taste, to the skillet and cook for 1 minute, stir the mixture continuously.
5. To the eggplant pulp, add the onion mixture, chopped tomato, eggs, shredded mozzarella, and ½ cup of breadcrumbs. With a cooking spray coat a 13 by 9-inch baking dish and place the eggplant shells. Distribute the tomato mixture evenly amongst the eggplant shells. Top the dish with the pasta sauce and ¼ cup breadcrumbs. Sprinkle both the cheeses on top.
6. Bake the eggplants in the oven for 40 minutes, till you see the cheese melt and brown. Lastly, top the eggplants with basil leaves.

Trivia

Even though Kosher salt is said to have its name due to its Jewish heritage, but that is not why the salt was named like that at all. Kosher salt is really, koshering, salt and is suppose to remove blood from the meat. Some salt manufacturing companies would name their kosher salt boxes “coarse kosher salt” and thus the name stuck.