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1
Preheat oven to 350F.
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2
Spray baking pan with nonstick cooking spray.
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3
Place eggplant halves face down on prepared pan.
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4
Bake 25 minutes, or until flesh is soft.
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5
Increase oven temperature to broil.
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6
Spray cut sides with added oil, place face side up on pan and broil 3 minutes, or until browned.
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7
Remove from oven, and set aside to cool.
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8
Reduce oven temperature to 375F.
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9
Scoop flesh from cooled eggplants into colander, sprinkle with salt and set aside.
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10
Sprinkle insides of eggplant shells with salt, and place them cut side down in separate colander to drain.
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11
Heat oil and crushed pepper in large skillet or 5-quart saucepan over medium-high heat, 1 minute.
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12
Add garlic, onion and bell pepper, and saute 3 minutes.
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13
Add zucchini and mushrooms, and cook mixture 3 minutes, stirring frequently.
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14
Add drained and rinsed eggplant flesh and lemon juice, and reduce heat to medium.
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15
Dice tomatoes, and add tomato paste, sherry, 3 Tbs.
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16
Parmesan cheese, sage, parsley and thyme.
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17
Reduce heat to low, and cook 10 minutes, stirring frequently.
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18
Rinse drained eggplant shells with cold water, and place face side up on baking pan.
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19
Divide Ratatouille among shells, and sprinkle with remaining 1 tablespoon cheese.
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20
Cover shells with foil.
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21
Bake filled shells at 375F for 45 minutes.
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22
Remove from oven, and serve.
