Sun-Dried Tomato Stuffed Baked Eggplant

A grandma recipe--one of her "newer" finds that sounds incredible!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  large  firm eggplant
• 1⁄2 cup butter
• 1  medium onion, finely chopped
• 1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped
• 1  cup mozzarella cheese, cubed or shredded
• 1 1⁄2 tablespoons fresh basil, chopped
• 1⁄2 teaspoon dried thyme
• 3⁄4 teaspoon salt
•  black pepper
• 1  cup  seasoned bread crumbs
•  parmesan cheese, for topping

Directions

1. Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
2. Butter the inside of the shell.
3. Dice the eggplant pulp and set aside.
4. Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
5. Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
6. Spoon the mixture into the eggplant shells; sprinkle with cheese.
7. Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
8. Pour 1/2" boiling water into the pan; bake in a preheated 325*F.
9. oven for 15-20 minutes.
10. Cut and serve hot with pasta, bread, or salad.