Ingredients:
1 large eggplants, unpeeled with stem intact
1 tablespoon olive oil
2 roma tomatoes or 1 large tomatoes, chopped
1/4 cup onions, chopped
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh oregano, chopped
1/4 cup mozzarella cheese, shredded
1/4 teaspoon salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon ground cinnamon, to taste
hot pasta sauce, homemade or jarred (optional)
mozzarella cheese or feta or parmesan cheese (optional)
Directions:
Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
Drain eggplant and allow to cool enough to be handled.
Preheat oven to 350F and line a baking sheet or pan with foil.
Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
Cut cooled eggplant in half lengthwise and remove the flesh.
Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
Remove from the oven; top with hot tomato or pasta sauce and cheese.
Servings: 2
Time preparation: 30 min.
Time total: 75 min.