Contorno II: Stuffed Italian Eggplant Ingredients: 4 medium Italian eggplants 3-4 tablespoons olive oil ¾ cup bread crumbs ½ cup Pecorino cheese 2 eggs salt and pepper to taste • Place lettuce and tomato in salad bowl. • Preheat oven 350 degrees. • Cut the tops off the eggplant • Cut the eggplant in half, length-wise • Remove the inside, or "meat" of the eggplant, leaving about 1/4 inch from the skin. • Set the eggplant meat aside. • Bring a pot of water to boil and drop the eggplant skins into the boiling water for about 2 minutes. • Cut the meat of the eggplant into small pieces. • Place in a frying pan over medium heat with olive oil until soft. • Remove from heat and place in a bowl. • Add bread crumbs, cheese and eggs and mix. • Fill the eggplant skins with mixture. • Arrange stuffed eggplants in baking pan and place in oven at 350 degrees for  15-20 minutes.