Stuffed Eggplant, Basilicata Style

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 large clove garlic, finely chopped
1 tablespoon chopped fresh Italian parsley
1 tablespoon extra virgin olive oil, plus additional olive oil for drizzling on eggplants
1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano
1½ tablespoons finely chopped, pitted imported green olives
2 small eggplants (about ½ pound each)
2 tablespoons fine dried bread crumbs
Salt for sprinkling on top

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