Baked Stuffed Zebra Eggplant


One Medium sized Zebra Eggplant

Zebra eggplants have no seeds and are not bitter. They are common in most major supermarkets and do not cost more than dark purple ones.  I use them because there is no need for any sort of extra prep.

1 Tbsp. of olive oil
4 Oz of turkey bacon (Applegate Farms) sliced thinly (optional)
1/2 cup of onion diced
2 cups (about) chopped eggplant
1 & 1/2 cups (about) chopped mushrooms
1 Tbsp. minced garlic
crushed red pepper to taste
1 tsps. of Italian seasoning – blends of dried herbs are good to have in the pantry because you will use it more than if  you just have a random jar of marjoram- that you forget about.  My brand has thyme, marjoram, onion, rosemary, basil, savory & sage- all in one blend.  I use it often, is organic,  and has no other fillers.
1 14- 15oz can of diced tomatoes – do not drain
3 Tbsp. of plain panko
1/4 Cup each of  grated/shredded mozzarella and parmesan cheese –shred it yourself- don’t use the prepackaged stuff.

Pre-heat oven to 400 degrees
Slice eggplant in half and score like this:
image (2)
leave a 1/4 inch around the skin for stuffing.  Use a small spoon or knife and remove the eggplant similar to an avocado but try not to go through to the skin

Add 1 Tbsp. of olive oil to a large skillet and heat on medium high heat
Add bacon and let get brown
Add onion through Italian seasoning
Turn heat down to medium/medium low and mix together let cook for about 5-7  mins.
image (3)

Add the liquid from the diced tomatoes and let simmer for 5 mins.
Taste it!  Add salt and ground pepper to taste.
Put the eggplant shells/skins on a baking sheet and fill with cooked mixture
Top with diced tomatoes
Add breadcrumbs and cheese

Bake for 15- 20 mins.  until top is browned

This can be frozen (cut in half crosswise) in a plastic/glass container and put inside a freezer bag. photo (3)

Good for about 6 months frozen. Reheat in a microwave for 3-4 mins or reheat frozen in an oven safe dish, uncovered @ 350 for 20 mins.

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