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:
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.
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
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.