Baked Stuffed Eggplant

Roasted eggplant, stuffed with onion, bell peppers, tomatoes, and all your favorite Greek flavors.
Really, all I have to say about this is that it is, hands down, one of my absolute most favorite things that I have ever cooked. If you like eggplants, make this. Immediately.

Baked Stuffed Eggplant

Ingredients:

• 2 eggplants, sliced in half lengthwise
• 1 (1-once) slice bread (I used oatnut bread)
• 1 teaspoon olive oil
• 1 1/2 cups diced onion
• 1 1/4 cups diced red bell pepper
• 1 cup diced seeded cherry tomato
• 1/4 teaspoon dried oregano
• 2 garlic cloves, minced
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Directions:

1. Preheat oven to 400F.
2. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut side down, on a foil-lined baking sheet coated with cooking spray. Bake for 25 minutes or until tender. Remove from oven; cool on baking sheet for 10 minutes. Remove inside pulp, leaving a 1/3 to 1/2-inch thick shell; reserve eggplant shell. Chop/smush pulp.
3. Reduce oven temperature to 350F.
4. Place bread in a food processor and pulse until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil and pulse to combine.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and saute for 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper.
6. Stuff each eggplant shell with 1/2 cup of onion mixture; sprinkle with breadcrumb mixture.
7. Place eggplants on a baking sheet and bake at 350F for 30 minutes or until thoroughly heated and lightly browned.