Ingredients
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1 medium white eggplant
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1 tablespoon olive oil
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1/2 cup chopped onion
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1 teaspoon garlic
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1 green chili peppers or 1/2 a green bell pepper, chopped
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1 ripe tomatoes, chopped
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2 tablespoons fresh basil or 2 tablespoons other fresh herbs, chopped
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1/2 cup whole wheat bread crumbs
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3/4 cup shredded cheddar cheese, divided
Instructions
- Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
- Chop up the eggplant you scooped out into small pieces.
- Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
- Saute until the onion is clear and soft and the eggplant is cooked through.
- Add the tomato and basil or fresh herbs saute a few minutes longer.
- Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
- Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
- Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
- Enjoy!