I [HEART] eggplant.
Do you have any good recipes?

baked stuffed eggplant -- easy and good

HERE'S WHAT YOU NEED:
2 small eggplants, cut lengthwise
2 small tomatos, red ripe, halve / seed / dice
1/4 lbs motzarella, shredded
some shredded fresh basil
some chopped fresh parsley
2-3 cloves garlice, finely minced
1/4 cup extra virgin olive oil
1 pinch cayenne pepper

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Preheat oven to 325

With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with salt. Let stand about 20 minutes to allow the salt to drawout the bitter juices, and afterwards blot the juices off with a paper towel.

Meanwhile, dice the pulp of the eggplant and put it in a bowl with the chopped tomatos, motzarella, basil, parsley, garlic and olive oil. Season with cayenne. Then after you have blotted the juices, fill the eggplant's cavaties with this mixture.

Oil a baking dish lightly and put the eggplant halves into the dish. Bake 15 - 20 minutes until they are lightly golden, soft to the touch and easily pierced with the tp of a thin knife. Serves 2-4, and can be frozen.

I usually serve this with a lemon farfelle.