Stuffed Eggplant With Cheese And Tomatoes

1. 1

   Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.

2. 2

   Drain eggplant and allow to cool enough to be handled.

3. 3

   Preheat oven to 350F and line a baking sheet or pan with foil.

4. 4

   Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).

5. 5

   Cut cooled eggplant in half lengthwise and remove the flesh.

6. 6

   Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.

7. 7

   Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.

8. 8

   Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.

9. 9

   Bake for 20-25 minutes or until heated through and the eggplant starts to brown.

10. 10

    Remove from the oven; top with hot tomato or pasta sauce and cheese.

* Per serving · 4 servings · Values may vary.