I have always been fascinated with this vegetable but never a fan of eating it . And i thought, why not try it out. I must say it was not so bad , i genuinely enjoyed it. The first time i made it i did without the cheese ,just the egg to combine and added a few other vegetables to give some color and texture. Feel free to add any vegetables you like to this recipe as an option..So i kept the recipe a little basic and vegetable additions are optional…Enjoy!

INGREDIENTS

• medium eggplants, halved
• 1 tbsp.extra-virgin olive oil
• 1 medium onion, chopped
• 1 tsp. dried oregano
• salt
• freshly ground black pepper
• 2 cloves garlic, minced
• 1 cup chopped tomatoes
• 1 large egg, lightly beaten
• 2 1/2 cup shredded mozzarella, divided
• 1/4 cup freshly grated Parmesan
• 1/4 cup bread crumbs
• Freshly sliced basil, for garnish

INSTRUCTIONS

1. Preheat oven to 180°C. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
2. In a large pan over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
3. Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
4. Bake until eggplants are tender and cheese is golden, about 50 minutes.
5. Garnish with basil before serving.