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1
It should be two one pound eggplants approximately
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2
Cut in half lengthwise.
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3
Preheat oven to 400.
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4
Cut eggplant in half.
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5
Make 4 crosswise cuts to eggplant sides to score them.
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6
Then place halves, cut sides down on foil lined baking sheet sprayed.
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7
Bake at 400F for 25 minutes or until tender.
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8
Remove from oven.
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9
Cool 10 minutes.
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10
Carefully remove pulp and leave a shell about 1/3 inch thick.
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11
Save them.
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12
Chop the pulp.
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13
Reduce oven temperature to 350.
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14
Put the slice of bread in processor and pluse until you have coarse crumbs.
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15
Measure about 1/2 cup then drizzle the breadcrumbs with olive oil and pulse to combine.
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16
Spray large skillet with pam and heat over med high.
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17
Add onion and saute 3 minutes.
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18
IF you are having problems dry saute add a bit of water or broth.
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19
Add the eggplant, bell pepper, tomato, oregano and garlic.
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20
Cover and reduce heat.
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21
Simmer 10 minutes and stir occasionally.
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22
Uncover and cook 5 more minutes or until liquid is gone.
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23
Stir occasionally.
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24
Remove from heat and stir in cheese, parsley, salt and pepper then stuff the shells with 1/2 cup of the onion/eggplant mix then sprinkle with the breadcrumb mix.
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25
Place on cooking sheet and bake at 350F for 30 minutes or until thoroughly heated and light brown.
