Prep Time: 10 minutes | Cook Time: 60 minutes
- 1 large eggplant
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, chopped
- 2 medium tomatoes, diced
- 1 tsp Italian herbs
- 1/2 cup mozzarella
- 1/2 cup freshly grated Parmesan
Preheat oven to 350 F.
Cut eggplant in half, then slice a perimeter 1/2 inch from the edge of the shell. Cut a grid shape in the middle, being careful not to pierce the skin. Scoop out the eggplant meat with a spoon, set the shells aside.
In a large skillet, sauté onion and garlic until softened, about 5 minutes. Add the bell pepper, zucchini, eggplant meat, and tomatoes. Sprinkle in the Italian herbs. Cook vegetables until crisp-tender, about 5 more minutes.
Scoop mixture back into the eggplant shells, top with cheese, then bake until shells are tender, 45-50 minutes.
This dish works great as a veggie side, but could also serve as a main with the addition of a protein rich grain or leftover chicken.