Baked Eggplant With Savory Cheese Stuffing

• 2 medium eggplants, each cut in half lengthwise (about 2 pounds)
• Cooking spray
• 1 (1-ounce) slice white bread
• 1 teaspoon extravirgin olive oil
• 1 1/2 cups finely chopped onion
• 1 1/4 cups finely chopped red bell pepper
• 1 cup finely chopped seeded plum tomato
• 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
• 2 garlic cloves, minced
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 400u0b0.
2. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400u0b0 for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.
3. Reduce oven temperature to 350u0b0.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350u0b0 for 30 minutes or until thoroughly heated and lightly browned.

eggplants, cooking spray, white bread, extravirgin olive oil, onion, red bell pepper, tomato, oregano, garlic, feta cheese, parsley, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/baked-eggplant-with-savory-cheese-stuffing (may not work)