Takes 45 min to prepare

Ingredients

2 small eggplants, stems removed
1 small onion, diced
1 zucchini, diced
1 cup cherry tomatoes, stems removed and halved
2 garlic cloves, minced
1/4 cup bread crumbs
1 1/4 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
2 tablespoons olive oil
kosher salt to taste
pepper to taste

Preparation

Preheat oven to 350º F.
Cut eggplants lengthwise. Scoop out the pulp of the eggplant, leaving enough of the outside of the eggplant to form a boat.
Dice the eggplant and combine with zucchini, garlic, tomatoes and onion in a large bowl.
Heat olive oil in a large skillet over medium heat. Saute vegetable mixture for 4-5 minutes.
Add salt, pepper, basil and half the parsley to vegetables, and continue cooking for 1 more minute. Remove from heat, and stir in breadcrumbs and half of the mozzarella cheese.
Lightly coat a baking sheet with nonstick cooking spray. Place the eggplant boats on the baking sheet.
Fill eggplants with vegetable mixture, then top with remaining mozzarella and parmesan cheese.
Bake for 25 minutes. Garnish with the remaining parsley and serve hot.