Veggie Stuffed Eggplant

Serves 2

1 Eggplant

1 small onion- diced

1/2 zucchini- diced

2 mushrooms- sliced

1 potato – diced

2 carrots- diced

6 yellow cherry tomatoes- halved

2 garlic cloves- chopped

1 Tbsp Italian seasoning

1/2 cup tomato sauce( see my past post for my recipe)

Shaved Parmesan cheese

Heat oven to 350 degrees. Cut Eggplant in half and score the flesh. Drizzle oil on a sheet pan and put Eggplant cut side down. Bake for 25 minutes or until tender. In the meantime, parboil the potato, carrots, zucchini.  Sautee the onion and garlic til soft then add rest of the veggies. Sprinkle with seasoning and add sauce just until it’s blended well. Once the Eggplant is soft, scooop out fresh and add to the veggie mixture. Combine and put in Eggplant shells. Top with Parmesan cheese and broil until melted.

A little prep work but worth it. Kind of like a ratatouille in an eggplant! Simple and filling. Please adjust Veggies to what you have on hand. Squash, sweet potato, broccoli…. all would be yummy!