Baked Stuffed Eggplant

• 2 whole Eggplants, Cut In Half Lengthwise
• 2 whole Tomatoes, Seeded And Diced
• 1/4 pounds Shredded Mozzarella
• 1 bunch Fresh Basil, Shredded
• 1 bunch Fresh Parsley, Chopped
• 3 cloves Minced Garlic
• 1/4 cups Extra Virgin Olive Oil
• 1 pinch Cayenne Pepper

1. Preheat oven to 350 degrees.
2. With a tablespoon, scoop out some of the pulp from the eggplant halves, being sure not to break the skin.
3. Place the halves on a large platter and sprinkle generously with salt.
4. Let stand for about 20 minutes while you prep the stuffing.
5. Dice the pulp of the eggplant and put in a bowl with the diced tomatoes, mozzarella, basil, parsley, garlic and olive oil.
6. Season with cayenne.
7. Mix well with hands.
8. With paper towels, blot the bitter green juices from your eggplant halves that the salt has drawn out, then stuff the halves with the mixture.
9. Oil a baking dish lightly and put the eggplant halves into the dish.
10. Bake until they are lightly golden, soft to the touch and easily pierced with the tip of a knife, about 20-25 minutes.
11. Serve with Lemon Farfalle (recipe also posted here at Tasty Kitchen) and enjoy!

eggplants, tomatoes, mozzarella, fresh basil, parsley, garlic, olive oil, cayenne pepper

Taken from tastykitchen.com/recipes/main-courses/baked-stuffed-eggplant/ (may not work)