Baked Eggplant with Savory Cheese Stuffing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 medium eggplants cut in half lengthwise ( 2 pounds)
• 1 teaspoon olive oil extravirgin
• 3 ounces feta cheese crumbled
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 1.5 cups onion finely chopped
• 1 cup plum tomatoes seeded finely chopped
• 1.3 cups bell pepper red finely chopped
• 0.8 teaspoon salt 
• 1 ounce bread white
• 1 teaspoon or dried fresh chopped
• 1 teaspoon or dried fresh chopped

Equipment

• food processor
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. Score cut side of each eggplant half by making 4 crosswise cuts.
3. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
4. Bake at 400 for 25 minutes or until tender.
5. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.
6. Reduce oven temperature to 35
7. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup.
8. Drizzle the breadcrumbs with olive oil, and pulse to combine.
9. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
10. Add onion; saut 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.
11. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture.
12. Place on a baking sheet; bake at 350 for 30 minutes or until thoroughly heated and lightly browned.