Stuffed Baby Eggplants

Ingredients:

8 small eggplants
olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon basil
6 roma tomatoes, chopped
1/4 cup vegan parmesan
1/4 cup parsley, minced
salt and black pepper, to taste

Cut the eggplants in half lengthwise and score the flesh. Scoop out eggplant flesh with a spoon.

Drizzle eggplant shells with olive oil and season with salt and pepper. Bake cut side up at 350 for 20 minutes.

Meanwhile, cook onion and oil in a skillet. Add garlic and eggplant and cook until eggplant is tender. Stir in basil, oregano, and tomatoes. Cook until thickened and remove from heat.

Stir in vegan parmesan, parsley, salt and pepper.

Scoop filling into eggplant shells and sprinkle with more parmesan. Bake 30 minutes at 350. Serve hot or warm.