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!