Stuffed Eggplant

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Cut the eggplants lengthwise and scoop out the centers, leaving shells 1/2-inch thick and setting aside the insides.
3. 3
   Brush the rims lightly with oil.
4. 4
   Cut the eggplant insides into 1/2-inch cubes.
5. 5
   Place the remaining oil in a medium-sized saucepan and saute the onions for 5 minutes, until tender.
6. 6
   Add the garlic and cook for 3 more minutes.
7. 7
   Add the eggplant cubes and the tomatoes and cook for 8-10 minutes more.
8. 8
   Add 1 cup bread crumbs, salt, and pepper; set aside.
9. 9
   Meanwhile, place the eggplant shells cut side up in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
10. 10
    Fill the centers with the eggplant mixture.
11. 11
    Top each sell with 1 T. bread crumbs.
12. 12
    Pour the water into the baking dish and bake for 45-50 minutes or until the insides are hot and the shells are tender.