Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
2. Step
Once cubed, use a spoon to gently remove each cube — then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
3. Step
Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
4. Step
Process all ingredients into a stuffing consistency, which generally requires about 5–8 medium/long pulses (make sure you still have texture: don’t process into a paste).
5. Step
Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
6. Step
Spoon the stuffing you’ve made in the food processor into the frying pan and saute on a medium-low flame for approximately 8–10 minutes. Once this is done cooking, allow to cool for 10 minutes.
7. Step
Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
8. Step
Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
9. Step
Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
10. Step
Place into a 425 °F for 25–30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
11. Step
When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
12. Step
Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
