Italian Stuffed Eggplant

Hearty and satisfying. Thank you Comfortable Food

2 large eggplants
3 Tbsp salt
olive oil, for brushing
1/4 cup water
2 Tbsp butter
3 or 4 shallots, finely diced
1/2 lb (250 g) cremini mushrooms, quartered
1/4 cup red wine
2 Tbsp parsley, chopped
1 14oz (400 g) can tomatoes, drained
1 Tbsp Italian seasoning
salt and pepper
1/2 cup pecorino, diced (plus more grated)

• Preheat the oven to 350 F (175 C).
• Cut the eggplants in half lengthwise and cut out the flesh leaving about 1/4 inch inside the shell.
• Dice what you removed and set aside.
• Salt the inside of the eggplant shells well, then put them cut side down on a plate and let sit for about 30 minutes then wipe them dry with a paper towel.
• Brush the eggplant shells inside and out with some olive oil, and place them cut side down in a casserole dish.
• Pour a 1/4 cup of water in the dish then cover tightly with foil and bake for 45 minutes.
• While the shells are baking, heat the butter in a skillet above medium low heat and add the shallots - cook until softened, about 4 minutes.
• Add the mushrooms and saute until they have given up most of their juices, then increase the heat to high and add the wine and parsley.
• When about 1/2 of the liquid has evaporated stir in the eggplant and cook on high heat for about 3 more minutes.
• Stir in the diced tomatoes and Italian seasoning and season well with salt and pepper. Reduce the heat and allow to simmer for about 5 minutes, then remove from heat and set aside.
• When the eggplant is done, remove it from the oven and increase the heat to 425 F (220 C).
• Stir the pecorino into the mushroom mixture, then stuff each eggplant shell and bake in the top third of the oven for 10 minutes.
• Turn the broiler on high, sprinkle the eggplants with a little of the reserved grated pecorino and broil for about 2 minutes, until browned.