Stuffed Eggplant
Ingredients
- 2 small eggplants (12 ounces each)
- 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
- 2 cloves garlic, chopped
- ¼ teaspoon salt
- ½ teaspoon ground pepper, divided
- ½ cup finely grated Parmesan cheese, divided
- 1 ¼ cups fresh breadcrumbs
- 1 large egg, lightly beaten
- ⅓ cup chopped fresh parsley
- 1 teaspoon capers, rinsed
- 1 ¼ cups no-salt-added tomato sauce, divided
- 4 large basil leaves
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