Zucchini and Garlic Stuffed Eggplant

Ingredients

• Salt and pepper (to taste)
• Fresh basil (1/4 cup, chopped)
• Parmesan cheese (1/4 cup, grated)
• Breadcrumbs (1/2 cup)
• Olive oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Zucchini (2 medium-sized, diced)
• Eggplants (3 medium-sized)

Instructions

1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the flesh.
3. In a large skillet, heat the olive oil over medium heat. Add the zucchini, garlic, and reserved eggplant flesh. Cook until softened, about 5 minutes.
4. Remove from heat and stir in the breadcrumbs, Parmesan cheese, basil, salt, and pepper.
5. Fill the eggplant shells with the zucchini and garlic mixture.
6. Place the stuffed eggplants on a baking sheet and bake for 30-35 minutes, or until the eggplants are tender and the filling is golden brown.
7. Serve hot and enjoy!