1. Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender. 2. Drain eggplant and allow to cool enough to be handled. 3. Preheat oven to 350F and line a baking sheet or pan with foil. 4. Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes). 5. Cut cooled eggplant in half lengthwise and remove the flesh. 6. Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture. 7. Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly. 8. Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture. 9. Bake for 20-25 minutes or until heated through and the eggplant starts to brown. 10. Remove from the oven; top with hot tomato or pasta sauce and cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
