Mama T’s Stuffed Eggplant

1. Wash and cut the eggplant in half lengthwise. Make an eggplant shell, by scoring and scooping out the flesh of the eggplant. leaving the skin intact. Use a paring knife to first score just inside the eggplant skin, leaving about a ¾ inch border. Then score the center of the eggplant into about ½ inch squares, being sure not to cut all the way through. Use a spoon to scoop out the flesh in the center of the eggplant. Set the skins and the flesh aside.
2. Sweat the olive oil and onions in a braising pan or a Dutch oven over medium heat. Be sure the pan is large enough that it will hold the two eggplant halves side by side.
3. When the onions are translucent, add the diced eggplant flesh, garlic, oregano, crushed red chili pepper, and a little salt and pepper. Do not over salt, because the cheese and tomato sauce still to come, also contain salt. Cook just until the eggplant begins to soften.
4. In a medium bowl whisk together the egg and Parmesan cheese. Stir this into the softened eggplant. Cook for about 2 minutes.
5. Stir in ½ cup of tomato sauce.
6. Taste for salt and pepper and add more if needed.
7. Set the eggplant shells on a work surface. Scoop the cooked eggplant mixture into the eggplant shells.
8. Add the remaining ½ cup of tomato sauce and the ½ cup of water into the now empty braising pan (or Dutch oven).
9. Place the stuffed eggplant halves into the pan, with the stuffed side up. Put a lid on the pan and cook over medium low heat for 30 minutes.
10. Remove pan from the heat. Allow the eggplant to rest for at least five minutes before removing them from the pan to a platter. Pour the tomato sauce from the pan over the top of the eggplant.

Serve with a loaf of good crusty bread, and a salad.