It's the season to be overloaded with lots of great produce from your garden. In need of a new recipe? Here's how we are using up some of our extra eggplant. It's healthy and it's delicious!

Ingredients
6 long eggplants
1 tablespoon coarse salt
2 tablespoons olive oil, plus extra for deep-frying
2-3 tablespoons of Zucchini Relish
3 eggs
3/4 cup Parmesan cheese, grated, plus extra for sprinkling
6 1/2 cups fresh breadcrumbs
1 3/4 cups tomato sauce
Salt and pepper

Instructions

Halve the eggplants lengthways, then scoop out the flesh, reserving the empty shells. Place the flesh in a bowl, add the coarse salt and cover with water. Leave to stand for 30 minutes. Drain well, then use your hands to squeeze out any remaining water.
Preheat the oven to 350F.
Heat 2 tablespoons of oil in a saucepan and fry the eggplants flesh for about 5 minutes, until soft and lightly browned. Drain on paper towels, then place in a bowl. Add the relish, eggs, cheese and breadcrumbs to form a soft stuffing. Season to taste. Fill the reserved eggplant shells with the stuffing.
Heat a 1-inch depth of oil in a frying pan or skillet until very hot. Put the filled shells in the pan, stuffing side down, and fry for about 3 minutes, until browned and heated through. Lift out with a slotted spoon and drain on paper towels.
Pour the tomato sauce into an oven dish, arrange the fried eggplants in it, stuffing side up, and bake for 20 minutes. Allow to stand for 5 minutes before serving. Sprinkle with grated Parmesan to serve.

Yield: 6 servings
Prep: About an hour (30 minutes + 30 minutes standing time)
Cook: 25 minutes