Stuffed eggplant
2 small eggplants, each 6 inches long
4 tbsp olive oil, divided
1 large zucchini, coarsely chopped
1 large orange bell pepper, coarsely chopped
2 ribs celery, coarsely chopped
½ cup red onions, roughly chopped
1 ½ cups button mushrooms, sliced
1 large tomato, roughly chopped
2 slices of bacon, cooked crisp
1 cup grated mozzarella cheese
1 tbsp chopped fresh basil
2 tbsp grated Parmesan cheese
First, preheat the oven to 350 degrees Fahrenheit. Then, cut the eggplants in half and prepare them for the oven.
Coat each piece of eggplant with olive oil on a baking tray and pop it into the oven for 20 minutes.
Then, prep the stuffing. Coarsely chop the zucchini, orange bell pepper, and celery into ¾-inch cubes.
Roughly chop the red onion, slice the button mushrooms, and chop the tomato. Finely chop the bacon and basil, and dice the mozzarella cheese.
Put the zucchini, bell pepper, celery, red onions, and mushrooms into a skillet on a burner set to medium-heat.
Add the bacon, mozzarella cheese, and basil into the chilled mixture.
Now, remove the eggplants' flesh and chop it up before adding it to the vegetable mixture.
Once you've spooned the mixture into the eggplant shells, take a bite or broil the eggplants in the oven to get a cheese crust on top