Filled Eggplant Cheese Bake (Print Version)

# Ingredients:

→ Base

01 - 2 medium eggplants, sliced lengthwise and scooped out leaving 1/4 inch thick shell

→ Aromatics

02 - 2 tablespoons olive oil

03 - ½ cup diced onion

04 - 2 cloves garlic, smashed

→ Seasonings

05 - 1 teaspoon dried oregano

06 - Black pepper added to your liking

07 - 1 teaspoon fresh chopped Italian parsley

→ Toppings

08 - ¼ cup Parmesan cheese, grated

09 - ½ cup bread crumbs

10 - 1 cup mozzarella cheese, shredded

11 - 2 cups tomato sauce

# Instructions:

01 - Set your oven to 165°C (325°F). Chop up the scooped-out eggplant centers you've saved.

02 - Warm olive oil in a big skillet over medium-high heat. Stir and cook the chopped eggplant bits with onion, garlic, oregano, and black pepper until they turn slightly brown. Put this mix into your hollow eggplant shells.

03 - Add Parmesan, bread crumbs, and parsley on top of each filled eggplant. Place them in a flat baking dish. Cover with tomato sauce and finish with mozzarella on top.

04 - Cook in your hot oven till the eggplant feels soft when poked and the cheese turns golden and bubbles, about 30 minutes.

# Notes:

01 - Try to pick eggplants that feel heavy and have tight, glossy skin. Using the scooped-out middle part makes a tasty filling and cuts down on waste.

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