EAST WIND -LOW WATER LEVEL - Stuffed Eggplant

The eastern on-shore breez is coming from a little bit south so there are red flags flying but not much worry at hollywood beach for rip currents because the ocean is shallow.


STUFFED EGGPLANT

Eggplant (1 lb. or so) – sliced in 2 lengthwise
Tomato , 1 medium – cut into wedges
Butter, 6 TBL – melted
Garlic – 2 clove – minced
Black olives, sliced, pitted – 1 4 oz can.
Tomato sauce – 1 8 oz. can
Monterey Jack cheese – 4 oz. sliced
Parmigiano cheese ¼ cup – grated
Kosher salt – 2 pinches
Chili Stuff Chili Mix – 2 tsp.
Olive oil – 2 TBL.

Remove pulp from eggplant pieces. Chop up and mix with onion & garlic,
Cook & stir in large pan at medium with olive oil. As this is done add the olives, tomato sauce, and chili mix. And cook for about 10 minutes.
Spoon this into the eggplant halves. And top with alternating tomatoes and cheese pieces. Sprinkle the top with the parmigiano.
Place on a baking sheet and bake at 400 degrees for about 20 minutes