Mediterranean Stuffed Eggplant

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 3 medium eggplants 
• 3 ounces feta cheese crumbled
• 1 tablespoon basil fresh chopped
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 4 teaspoons olive oil divided
• 1.5 cups onion chopped
• 1 tablespoon oregano fresh chopped
• 1.3 cups panko bread crumbs divided (Japanese breadcrumbs)
• 6  plum tomatoes chopped
• 1 cup bell pepper red chopped
• 1.5 teaspoons salt divided
• 1 medium summer squash chopped
• 1 medium zucchini chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp.
3. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350 for 15 minutes.
4. Chop the reserved eggplant pulp into 1/2-inch pieces.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Add reserved eggplant to pan, and saut 8 minutes or until eggplant begins to brown.
7. Place eggplant in a bowl. Coat pan with cooking spray.
8. Add onion, and saut 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); saut 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; saut for 5 minutes.
9. Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.
10. Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt.
11. Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray.
12. Bake at 350 for 20 minutes or until thoroughly heated and tops begin to brown.
13. Sprinkle with parsley, if desired.