Stuffed Eggplant

This was so good and I didn't even miss that there was no meat in it! If you want to add meat you could add some ground hamburger to the mixture, but I thought it was great just like this. Enjoy!! 

Ingredients:

1 Large eggplant

2 TBS extra-virgin olive oil

1 small onion, diced

2-3 stocks of celery

1 red pepper

2-3 cloves of garlic

1/2 cup fresh parsley finely chopped

1/2 cup fresh basil finely chopped

1 1/4 cups Mozzarella chees or any cheese you like

1 egg

1/4 cup bread crumbs

2 chopped tomatoes

Directions:

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

In a medium saute pan over medium heat add 2 tablespoons olive oil and saute the onions, peppers, celery, and garlic together.

In a bowl mix together the cooked eggplant, vegetables, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.