Easy Stuffed Eggplant

You know that post I made the other night about a healthy vegetable salad? Well... I didn't use all of it (I saved half of it un-dressed for another day). So I decided to make Stuffed Eggplant!

Ingredients
vegetables (I used the vegetables from this post)
5 garlic gloves minced
1/4 extra onions for sauteing (chopped)
1 eggplant (you can use more than 1)
1/4-1/2 cup Italian style bread crumbs
2 tbsp Parmesan cheese
1 tbsp oregano
1 tbsp parsley
1-2 tbsp extra virgin olive oil
pinches of salt, pepper, garlic powder and cinnamon to taste

 Take your eggplant and poke holes in it everywhere. Season it with a little evoo and salt and pepper. Wrap your eggplant in tin foil and bake for about an hour.

About 40 minutes into your eggplant baking, put some evoo in your saute pan and then add your minced garlic and extra chopped onions (this will make your base for your veggies). Add in your chopped vegetable mix and let sit for 10-15 minutes or until soft. Then add in your spices like oregano, parsley, some more garlic salt/powder if needed. Season to your tasting.

When your vegetables have softened, add in your Italian breadcrumbs and a pinch of Parmesan cheese. Then, when your eggplant is nice and soft, take it out of the oven and tin foil, cut in half and sprinkle the insides with salt and pepper.

Add your veggies to the center and garnish with some more Parmesan cheese.