Homemade Delicious Stuffed Eggplant.

In this video I will take the ordinary Stuffed Eggplant and turn it into the most delicious you've ever had.
Ingredients:

Eggplant (this recipe can use 2 whole eggplants making 4 servings)
Extra virgin Olive oil
Chopped onion 1/3 cup
5 Garlic cloves 1 used for bread crumbs
Passata (Raw Tomato Sauce)about 28-30 ounces
Salt to taste
Pepper to taste
Romano Cheese 1/3 cup total
Whole Milk Ricotta 1 cup
1 egg
Fresh Basil -hand full
Parsley-tbls if use fresh. 1/2 teaspoon dry.
Panko Style Bread Crumbs 1/2 cup

Cut end off slice in half and hollow out Eggplants
Drizzle shells generously with olive oil salt and pepper
Bake at 400 for 30-35 minutes
chop up eggplant and saute in olive oil adding chopped onion and smashed garlic and parsley. Add a pinch of salt to taste and add in posata when eggplant and onions are translucent. Add shredded basil cook for 20 minutes uncovered
Mix Ricotta, egg, Romano cheese (2 tbls), mix in sauce with eggplant about 1 cup. Stir together add salt and pepper. Fill eggplant boats
Bread crumb topping:
1/2 cup panko bread crumbs
grate 1 large clove of garlic
add remaining Romano cheese and salt to taste
Before adding bread crumbs chop mozzarella and add on top of sauce mixture then add seasoned bread crumbs.
Bake 20 minutes at 400 and your done!