Imam Baldi

Directions

1. 1
   Preheat the oven to 350F (180C).
2. 2
   Lightly oil a large baking dish.
3. 3
   Cut each eggplant in half lengthwise.
4. 4
   Scoop out the insides and coarsely chop them; set aside.
5. 5
   Place the shells face down on a baking sheet and bake for 15 minutes.
6. 6
   In a skillet over medium-high heat, saute onion in olive oil for 10 minutes, stirring frequently to prevent browning.
7. 7
   Add tomatoes, garlic, eggplant insides, basil and oregano.
8. 8
   Simmer until soft, about 10 minutes.
9. 9
   Season with salt to taste.
10. 10
    Fill eggplant shells with mixture.
11. 11
    Bake for 30 minutes.
12. 12
    Serve hot.