1. Preheat the oven to 350 degrees. Cut the eggplants lengthwise and scoop out the centers, leaving shells 1/2-inch thick and setting aside the insides. Brush the rims lightly with oil. 2. Cut the eggplant insides into 1/2-inch cubes. Place the remaining oil in a medium-sized saucepan and saute the onions for 5 minutes, until tender. Add the garlic and cook for 3 more minutes. Add the eggplant cubes and the tomatoes and cook for 8-10 minutes more. Add 1 cup bread crumbs, salt, and pepper; set aside. 3. Meanwhile, place the eggplant shells cut side up in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray. Fill the centers with the eggplant mixture. Top each sell with 1 T. bread crumbs. Pour the water into the baking dish and bake for 45-50 minutes or until the insides are hot and the shells are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
