Stuffed Eggplant

Directions

1. 1
   Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
2. 2
   Chop up the eggplant you scooped out into small pieces.
3. 3
   Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
4. 4
   Saute until the onion is clear and soft and the eggplant is cooked through.
5. 5
   Add the tomato and basil or fresh herbs saute a few minutes longer.
6. 6
   Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
7. 7
   Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
8. 8
   Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
9. 9
   Enjoy!