Purchase a firm, smooth-skinned eggplant that feels heavy for its size. Avoid those with soft or bruised spots. Eggplant is quite perishable; store in a cool, dry place and use it within one or two days, or refrigerate it for a day or two longer.
Make this a vegan entrée by simply omitting the Parmesan cheese. Garnish the stuffed eggplant with small ripe olives and extra chopped fresh parsley.
A spinach, orange and red onion salad or tossed green salad dressing with red wine vinaigrette is a fresh companion to this hearty entrée. Serve it with crisp breadsticks.