AUBERGINES A LA BONIFACIENNE
3-4 slices stale white bread
1 c. milk (2% or whole)
4 medium-size eggplants
1 large egg
2 c. grated cheese (Parmesan Reggiano or Pecorino Romano)
1 clove garlic, finely chopped
6-7 basil leaves, chopped (plus a few more for serving)
1 tsp. Herbes de Provence
salt & pepper to taste
3 Tbsp. extra virgin olive oil, for frying
Preparation
Soak stale bread in milk for 10 minutes. Bring large pot of water to a simmer. Plunge whole eggplants for 10 minutes. Drain and place paper towels to cool. When cool enough to handle, using a serrated spoon or sharp knife, cut eggplants in half and carefully scoop out flesh (careful not to cut into skin) to make boats. Place each eggplant half cut side down onto paper towels to absorb excess water. Chop eggplant flesh into small pieces, and combine with drained bread, egg, cheese, garlic, basil, and Herbes de Provence. Knead mixture with your hands to create a dense filling. Fill each eggplant “boat” evenly (they should be well packed) and sprinkle with salt and pepper to taste. Heat olive oil in a large frying pan over medium heat. In several batches, fry eggplants stuffed side down for 7 minutes. Do not move eggplant around or stuffing will crumble/fall apart. Flip boats carefully, and fry skin side down for an additional 4 minutes, until brown and crispy. Season with salt and serve warm with tomato sauce, or chill to serve later.
