Stuffed Eggplant

Description
Fruit & Vegetable of the Month: Eggplant by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
 * Serves: 4

Ingredients

 * 1½ cups breadcrumbs
 * 2 eggplants
 * 2 tomatoes, diced
 * ½ cup green bell pepper, diced
 * ½ cup onion, diced
 * ⅓ cup celery, diced
 * ⅛ tbsp salt
 * ¼ tbsp black pepper
 * 2 tbsp fresh parsley, minced
 * 2 tbsp parmesan cheese
 * Vegetable cooking spray

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells ⅜-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside.
 * 3) Coat large skillet with vegetable cooking spray.
 * 4) Chop up reserved eggplant and add to skillet.
 * 5) Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender.
 * 6) Remove skillet from heat. Stir in bread crumbs and parsley.
 * 7) Spoon mixture into the hollow eggplant shells.
 * 8) Arrange stuffed shells in a shallow baking dish coated with vegetable spray.
 * 9) Sprinkle 1½ tsps Parmesan on top of each shell.
 * 10) Bake for 25 minutes, until filling heats through and top is golden brown.