Eggplant Stuffed With Chicken And Cheese

• 2 eggplants, halved lengthwise
• 2 tablespoons minced garlic
• 3 tablespoons olive oil, or more if needed
• salt and ground black pepper to taste
• 6 cooked chicken breasts, shredded
• 1/2 (10 ounce) basket grape tomatoes, halved
• 1/2 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
• 1/4 cup chopped scallions
• 3 tablespoons finely chopped fresh basil

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Place eggplant, cut-side up, on the prepared baking sheet. Sprinkle garlic over each and coat with olive oil; season with salt and pepper.
3. Bake in the preheated oven until eggplant is mostly tender, 25 to 30 minutes. Add chicken, tomatoes, and Cheddar-Monterey Jack cheese to each eggplant. Continue cooking in the oven until cheese is melted, about 10 minutes. Top each with scallions and basil.

eggplants, garlic, olive oil, salt, chicken breasts, basket grape tomatoes, cheddarmonterey, scallions, fresh basil

Taken from www.allrecipes.com/recipe/244207/eggplant-stuffed-with-chicken-and-cheese/ (may not work)