Stuffed Eggplant (Melanzane)

Two medium sized eggplants
1/2 cup pasta sauce
2 garlic cloves
1 shallot
Butter
Parsley
Herbs de Provence
Salt and Pepper
Grated Parmesan (about one cup)
Olive oil

Slice the eggplants in half lengthwise and place them in a shallow casserole baking dish.

Using a knife, carve out most of the pulp from the eggplants and set it aside.  The remaining egg plant shell should be about a 1/4 inch thick.

Take the pulp that was set aside, and cut it into 1/4 inch cubes.

Dice the garlic and slice the shallot

In a sauce pan, add about a tablespoon of butter and lightly brown the garlic and  shallot slices.

Add the eggplant pulp, pasta sauce, herbs de Provence, salt and pepper and simmer until the eggplant is cooked through.  Monitor that it doesn't  start to stick or burn.  (add a little more butter if needed to keep it from drying out)

Remove from heat and stir in half of the grated parmesan.

Spoon the pulp mixture into the eggplant shells.  Sprinkle the remaining parmesan on top and the top that with a little parsley and a drizzle of olive oil.

Bake for 45 to 60 minute at 350F.  Then serve.