_:n99f8a7ffd8b0408fbc752202325cf240xb13
<http://schema.org/name>
"Using a spoon, scoop out the meaty flesh of the eggplant, ensuring to leave about ¼ - ½ inch of the flesh and the skin intact. You’re aiming for a hollow boat of eggplant to stuff the mixture into. In a small bowl, place the scooped out eggplant and set aside."
<https://smackofflavor.com/stuffed-eggplant-parmesan/>