Ingredients
2 medium eggplants, each cut in half lengthwise.
cooking spray
1 slice white bread
1 tsp. extravirgin olive oil
1 1/2 c. finely chopped onion
1 1/4 c. finely chopped red bell pepper
1 c. finely chopped seeded plum tomato
1 tsp. chopped fresh or 1/4 tsp. dried oregano
2 garlic cloves, minced
3/4 c. (3 oz.) crumbled feta cheese
1/4 c. chopped fresh flat-leaf parsley
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Preparation
Preheat oven to 400 deg.
Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet covered with cooking spray. Bake 400 for 25 min. or until tender. Remove from oven; cool on pan for 10 min. Carefully remove pulp, leaving a 1/3 in. thick shell; reserve eggplant shells. Chop pulp.
Reduce oven temp. to 350 deg.
Place bread in a food processor; pulse 10 times or until coarse bread crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
Heat a large nonstick skillet coated with cooking spray over med. high heat. Add onion; saute 3 min. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 min., stirring occasionally. Uncover and cook 5 min. or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 c. onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350 for 30 min. or until thoroughly heated and lightly browned.
