Whether you have a garden abundance or just want to try something new, this recipe is sure to become a long standing favorite. I made 4 stuffed eggplants and reheated the "planned overs" a few days later in my convection oven. You could freeze them, thaw in the refrigerator and reheat. Depending on the size of the eggplant, one half can be a serving or you can cut them into smaller sizes. I used small ones and everyone had their own small stuffed half.
Baked Stuffed Eggplant
2 medium eggplants, each cut in half lengthwise ( about 2 pounds)
2 slices white bread
2 teaspoons extra virgin olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped pepper ( I used green. Red or a combination would work also)
1 cup chopped fresh tomato
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 cloves garlic, minced
1/4 cup chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees.
Score cut half of eggplant by making 4 shallow crosswise cuts. Place the eggplant halves, cut side down, on foil-lined baking sheet sprayed with Pam. Bake for 25 minutes or until fork tender. Remove from oven, turn eggplant over, and allow to cool about 10 minutes. Remove pulp, leaving a 1/3-inch thick shell; reserve eggplant shells. Chop pulp.
Reduce oven temperature to 350 degrees.
Place bread in food processor, pulse about 10 times or until coarse crumbs measure 3/4 cup. Drizzle with olive oil and pulse to combine. ( I added fresh basil leaves to the breadcrumbs.)
Heat a large non-stick skillet coated with Pam over medium-high heat. Add onion, sauté 3 minutes. Stir in chopped eggplant, chopped pepper, tomato, oregano and garlic, cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates. Remove from heat and stir in remaining ingredients. Stuff each eggplant shell with mixture. Sprinkle with breadcrumbs. Bake for 30 minutes until thoroughly heated and lightly browned.