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2 eggplants, cut lengthwise in half
Kosher salt and freshly ground black pepper to taste
1 1/2 teaspoons olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
2 zucchini, 1 shredded, 1 finely diced
1 cup cremini or button mushrooms, trimmed and finely diced
1 tomato, seeded and cut into medium dice
1/2 bunch flat-leaf parsley, leaves removed and chopped
1/2 bunch basil, leaves removed and chopped
1/2 cup coarse bread crumbs
With a sturdy spoon, scoop the flesh out of each eggplant half, leaving 1/4-inch-thick shells; reserve the shells.
Sprinkle the inside of the shells with the salt, invert onto a plate, and let stand for 30 minutes. Dice the flesh
and set aside.|
|Preheat the oven to 350° F.|
|Turn the eggplant shells over, pat dry, and
place on a baking sheet. Bake until softened, about 15 minutes. Remove from the oven and set aside. Leave the oven on.
|Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté
until tender, 5 to 7 minutes. Add the garlic, diced eggplant, zucchini, and mushrooms and sauté until the mushrooms
begin to soften, about 3 minutes. Add the tomato, parsley, basil, and bread crumbs; stir to combine and season with salt
and pepper. Remove from the heat.|
|Fill the baked eggplant shells with the vegetable stuffing, mounding it loosely.
Bake for 20 minutes; serve hot.|