this was an amazing vegetarian eggplant dish and the best part was that it was so simple. after a day at the beach with a way too hard working big foodie daddy and a happy to have his daddy home littlefoodie we were sandy, sweaty and tired. i adapted it slightly from the cookinglight.com recipe (click on above link for original). i served it along side some steamed green and yellow beans with a red wine vinaigrette and fresh basil.
1 yellow onion, chopped
4 roma tomatoes, diced
1 large or 2 small yellow squash, diced
3 minced garlic cloves
couple handfuls of spinach
veggie broth as needed
1/2 cup parsely, chopped
1 cup feta cheese
1 cup whole wheat panko breadcrumbs
s & p
slice the eggplants in half. scoop out insides, leaving the shell. chop the pulp.
in a glass dish microwave eggplant shells for 5 min to soften.
saute garlic and onion in pan with a generous amount of olive oil over med heat. when soft add eggplant insides and tomato and squash.
add some broth if mixture seems to get dry. when all is cooked remove from heat.
add in feta, parsley spinach, s&p and breadcrumbs. mix together. fill the eggplant shells with mixture in baking dish.
sprinkle with parm and bake 10 min or until warmed thru and crispy.