Stuffed Eggplants

Serves 4

Ingredients:
2 cups dried penne or other short pasta shapes
4 tbsp. olive oil, plus extra for brushing
2 eggplants
1 large onion, chopped
2 garlic cloves, crushed
14 oz can, chopped tomatoes
2 tsp. dried oregano
2 oz. mozzarella cheese, thinly sliced
1/3-cup freshly grated Parmesan cheese
5 tbsp. dry breadcrumbs
Salt and pepper

1. Preheat the oven to 400F. Bring a large saucepan of lightly

salted water to a boil. Add the pasta and 1 tbsp. of the olive oil,
bring back to a boil, and cook for 8-10 minutes, until the pasta is
just tender but still firm to the bite. Drain, return to the
saucepan, cover, and keep warm.

2. Cut the eggplant in half lengthwise and score around the insides
with a sharp knife, being careful not to pierce the shells. Scoop
out the flesh with a spoon. Brush the insides of the shells with
olive oil. Chop the flesh and set aside.

3. Heat the remaining oil in a skillet. Cook the onion over low heat
for 5 minutes, until softened. Add the garlic and cook for 1
minute. Add the chopped eggplant and cook, stirring frequently,
for 5 minutes. Add the tomatoes and oregano and season to
taste with salt and pepper. Bring to a boil and simmer for 10
minutes, until thickened. Remove the skillet from the heat and
stir in the pasta.

4. Brush a baking sheet with oil and arrange the eggplant shells in
a single layer. Divide half of the tomato and pasta mixture
among them. Sprinkle over the slices of mozzarella, then pile
the remaining tomato and pasta mixture on top. Mix the
Parmesan cheese and breadcrumbs and sprinkle over the top,
patting lightly into the mixture.

5. Bake in the preheated oven for approximately 25 minutes or

until the topping is golden brown.