Stuffed Eggplant

I made this up when I had an abundance of fresh garden veggies I needed to use up one night. My sister had given me some white eggplant and told me it was good for stuffing, so I threw some things together and it turned out wonderful! If you want meat, you can add ground beef or sausage or even chopped leftover meat. Sometimes I cover them with foil and freeze, then when I need a quick meal for myself, I take one out, remove the foil, microwave and voila! I have a quick, yummy, and healthy individual meal.

• Ready In: 40 mins
• Serves: 2
• Yields: 2 stuffed eggplant

Ingredients

• 1  medium  white eggplant
• 1  tablespoon olive oil
• 1⁄2 cup  chopped onion
• 1  teaspoon garlic
• 1  green chili peppers or 1⁄2  a green bell pepper, chopped
• 1  ripe tomatoes, chopped
• 2  tablespoons fresh basil or 2  tablespoons  other fresh herbs, chopped
• 1⁄2 cup  whole wheat bread crumbs
• 3⁄4 cup  shredded cheddar cheese, divided

Directions

1. 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.
2. Chop up the eggplant you scooped out into small pieces.
3. Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
4. Saute until the onion is clear and soft and the eggplant is cooked through.
5. Add the tomato and basil or fresh herbs saute a few minutes longer.
6. 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.
7. Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
8. Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
9. Enjoy!