3 eggs, lightly whisked to break yolks

3/4 cup Italian panko (or plain), best quality as possible

6 Indian eggplants, tops removed reserving for garnish (optional), inside flesh removed and discarded – see kitchen note

1 cup ricotta

2 teaspoons dry oregano

3 tablespoons freshly grated Parmesan

kosher salt, as desired

freshly ground black pepper, as desired

1 tablespoon thinly sliced fresh basil

Method:

1.   Preheat oven to 400ºF.

2.   In a small bowl, add eggs and gently whisk to break yolks.  In a separate small bowl, add panko. Set to the side.

3.   In a separate small bowl, use a rubber spatula to combine ricotta, oregano, parmesan, salt, pepper and basil until evenly incorporated.  Place in a pastry bag fitted with a medium size tip or ziplock bag with a small cut in one corner. Fill with ricotta mixture and pipe into each eggplant all the way to the top.

4.   Working with one eggplant at a time, coat all sides in egg then dredge in panko until fully coated.

5.   In a small baking dish, stand each eggplant right side up and if using for garnish, place eggplant tops to the side of the eggplants to also roast.

6.   Place in preheated 400ºF oven and roast until soft, panko is golden brown in color and the ricotta is light golden in color.

7.   Remove from oven, allow to cool for 5 minutes then serve.

Kitchen Note: Indian eggplants are small individual size eggplants that can easily be stuffed, roasted and enjoyed as a light meal or side.

To scoop out the inside of the eggplant, I use a melon baller but a small coffee spoon would also work.  

Another great way to serve inside out eggplant parmesan is on top of marinara sauce.