2 lbs. eggplant, the smaller the better
3 cups chicken broth
1 cup olive oil
3 garlic cloves, crushed
3 onions, chopped
4 cups fresh chopped tomatoes
1 cup chopped parsley
1 bay leaf
salt and pepper
grated Greek kefalotiri or parmesan cheese
1. Wash the eggplant, cut off the tops and make a lengthwise slit down one side on each. In a large pot, bring the chicken stock to a boil, and add the eggplant. Boil them until tender, 5-15 minutes, depending on their size. Remove them to a strainer to drain.
2. Heat the oil in a medium saucepan. Add the garlic and onions and fry until translucent. Add the tomato, parsley, bay leaf, thyme, oregano and salt and pepper. Cook the sauce over medium heat for 20 minutes until it thickens.
3. Take an eggplant and open it like an envelope. Sprinkle the insides generously with cheese. Spoon some tomato sauce over it and press the eggplant together again. Lay it in an ovenproof pan. Continue for the rest of the eggplants. When you’re finished stuffing them, pour the unused sauce over the eggplants and sprinkle with more cheese. Bake in the oven at 350°F for 25 to 35 minutes.