Stuffed Eggplant

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of flesh inside the skin. Chop the scooped-out flesh and set aside.

3. 3

   Place the eggplant halves on a baking sheet, brush with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Bake for 20 minutes.

4. 4

   While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

5. 5

   Add the chopped eggplant flesh, diced tomato, and diced green bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

6. 6

   Stir in the breadcrumbs, grated Parmesan cheese, salt, and black pepper. Mix well and cook for an additional 2 minutes.

7. 7

   Remove the eggplant halves from the oven and fill them with the vegetable mixture.

8. 8

   Return the stuffed eggplants to the oven and bake for another 15-20 minutes until the tops are golden brown.

9. 9

   Remove from the oven and let cool for a few minutes before serving. Enjoy your Stuffed Eggplant!