Stuffed Spiced Eggplant Prep Time: 35-40 min. Serves: 4 Ingredients: 1 tsp. dried oregano ¼ cup grated parmesan 2 cups tomato soup 1 cup mozzarella cheese, shredded ½ cup breadcrumbs 1 tsp. parsley, chopped 2 medium eggplants, cut into half lengthwise ½ cup onion, chopped 2 cloves garlic, minced Directions: - At first, preheat an oven to 325 degrees F. - Prepare a baking pan in advance; grease it with butter lightly using your hands or coat it using cooking oil spray. - Take the eggplant and divide in half lengthwise; using a spoon, scoop out its flesh. - Take a skillet of medium size and add in the oil; heat the pan over medium heat. - Insert the onions, chopped eggplant flesh, garlic, pepper, salt, and oregano; cook until the ingredients become tender. - Insert the prepared mixture into the potatoes and fill them; top with the cheese, crumbs, and parsley. - Add them to the baking dish; pour the tomato sauce along with shredded cheese. - Bake for about 18-20 minutes until crust and cheese melted; serve warm!