Stuffed and Roasted Eggplant (Aubergine)

• 2 medium eggplants
• vegetable oil cooking spray (1 spray)
• 2 medium onions
• 2 zucchini
• 2 yellow squash
• 2 Italian tomatoes
• 1 sweet potato
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 18 teaspoon table salt (to taste)
• 18 teaspoon black pepper (to taste)
• 1 cup fat free mozzarella cheese

1. Preheat oven to 400F.
2. Slice eggplant lengthwise (do not peel).
3. Place on a pan sprayed with cooking spray.
4. Dice remaining vegetables into 1/4-inch pieces.
5. Add garlic, oil and seasoning.
6. Place into another pan.
7. Bake both eggplants and vegetables in oven for 20 minutes.
8. Let rest for a few minutes.
9. Then scoop out center of eggplant and add to vegetable mix.
10. Add cheese and fill eggplant shells.
11. Place back in oven for 15 more minutes.

eggplants, vegetable oil cooking spray, onions, zucchini, yellow squash, italian tomatoes, sweet potato, garlic, olive oil, salt, black pepper, mozzarella cheese

Taken from www.food.com/recipe/stuffed-and-roasted-eggplant-aubergine-216832 (may not work)