The eggplant are first boiled, then stuffed with rice, toasted nuts, currants, herbs and cheese, then quickly sauteed (that's where the swearing comes in), and then baked in a rich tomato sauce. I've frozen this very successfully, pre-baking, both in individual serving dishes and as a large casserole. It makes a great dish for a crowd and I've served it at Thanksgiving, as it's a little something different from the regular eggplant parm that is a buffet staple for vegetarians. Without the cheese, it's a vegan dish. The technique for this recipe first appeared in Gourmet magazine.

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