If you don’t have a large oven-proof braiser, feel free to bake in a large baking dish or oven-proof large skillet, big enough to hold all the eggplant- and make sure there is ¼-½ inch tomato broth on the bottom add more broth as necessary. It may take a bit longer to bake in a baking dish– use a thermometer– 145F.
Medium eggplants work best here BUT if using large globe eggplants- use two. Baking time will be longer.
These can be made ahead and refrigerated up to 4 days before baking- just bring to room temp before baking for more even cooking. If reheating already baked eggplants, reheat at 35oF, covered, and ensure there is broth at the bottom.
Leftovers will keep up to 4 days in the refrigerator.
Lentils: If using lentils instead of ground meat, you’ll need about 2 cups of cooked lentils. Saute the onions and garlic, add the eggplant and saute until eggplant is translucent. Add the lentils and season with salt , pepper, chili flakes and spices. Add a splash of olive oil for richness. You could also add sautéed veggies- carrots, mushrooms, bell pepper, etc. The key is getting the filling nice and flavorful, so taste and season!
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