Eggplant stuffed with vegetables
Submitted by Sue Lowes on Jul 23, 2010

Eggplant shell stuffed with mushrooms, zucchini, garlic, onions and tomato and baked.

Servings:
4

Complexity:   
Easy

Total Time:
2 hours

Ingredients:
2 eggplants, cut lengthwise in half
Kosher salt and freshly ground black pepper to taste
1&1/2 teaspoons olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
2 zucchini, 1 shredded, 1 finely diced
1 cup cremini or button mushrooms, trimmed and finely diced
1 tomato seeded and cut into medium dice
1/2 bunch flat leaf parsley, leaves removed and chopped
1/2 bunch basil, leaves removed and chopped
1/2 cup medium-coarse bread crumbs

Directions:
With a sturdy spoon, scoop the flesh out of each eggplant half, leaving 1/4 inch thick shells; reserve the shells. Sprinkle the inside of the shells with salt, invert onto a plate and let stand for 30 minutes. Dice the fresh and set aside. Preheat the oven to 350F. Turn the eggplant shells over, pat dry and place on a baking sheet. Bake until softened, about 15 minutes. Remove from the oven and set aside. Leave the oven on.

Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and sauteuntil tende, 5 to 7 minutes. Add the tomato, parsley, basil and bread crumbs; stir to combine and season with salt and pepper. Remove from the heat. Fill the baked eggplant shells with the vegetable stuffing, mounding it loosley. Bake for 20 minutes; serve hot.