Veggie Night in the Wilson household, and boy did I hear it. What no meat? Once they started eating they were really enjoying themselves, and didn't even miss the meat. Go figure. This is a Cooking Light recipe, which I modified.
- Preheat oven to 400.
- Score cut side of each eggplant half by making 4 crosswise cuts. Place eggplant, cut side down, on a foil lined baking sheet coated with cooking spray. Bake at 400 for 25 minutes. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving 1/3 inch thick shell; reserve eggplant shells. Chop pulp.
- Reduce oven temp. to 350.
- Heat a large non-stick skillet coated with cooking spray over medium high heat. Add onion, saute 3 minutes. Stir in chopped eggplant, bell pepper, tomato, oregano, garlic; cover, reduce heat, and simmer, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with panko, and drizzle with olive oil. Place on a baking sheet; bake at 350 for 30 minutes or until thoroughly heated and slightly brown.