Stuffed Eggplant: Bake until golden & bubbly...

 Need I say more?! Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant shells just beggin' to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it's served at room temp. A hearty fill for the vegetarians out there. 
Thanksgiving staple at our house:

Stuffed Eggplant Recipe

Serves 4

Ingredients:

4 eggplants

3 Tablespoons olive oil, plus extra for brushing

1 onion, chopped

1 celery stalk, chopped

3 red or green bell peppers, halved, seeded & chopped

4 ripe tomatoes, diced

2 eggs, lightly beaten

3 Tablespoons Parmesan cheese, freshly grated

salt & pepper

Method: 

Preheat the oven to 350 degrees F.

Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. Chop the flesh & save the shells.  Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.

Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.

Brush an ovenproof dish with olive oil.

Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish. Sprinkle with Parmesan and bake until golden & bubbling!

Remove from the oven and let cool.

Serve cold/at room temperature.