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1. Preheat the oven to 325 degrees.
2. In a large skillet, heat the olive oil over medium heat.
3. Chop the reserved eggplant flesh.
4. Add the chopped flesh to the pan with the garlic, oregano, pepper and onion.
5. Cook and stir until lightly browned.
6. Spoon the mixture back into the eggplant shells.
7. Sprinkle each with Parmesan cheese, bread crumbs, and parsley.
8. Place the shells into a shallow baking dish.
9. Cover with tomato sauce and mozzarella cheese.
10. Bake for 30 minutes, or until the eggplant is fork-tender and cheese is bubbly.
11. Serve immediately.
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