Stuffed Eggplant

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.