Cheesy Vegetable-Stuffed Eggplant
INGREDIENTS
•
2 small eggplants (see Note)
•
1 tbsp olive oil
•
1 onion, finely chopped
•
1 garlic clove, peeled and minced
•
1 small zucchini, chopped
•
Pinch of black pepper
•
1⁄2 cup tomato sauce
•
1 cup low-sodium petite diced canned
•
tomatoes (or 4 plum [Roma]
•
tomatoes, peeled, deseeded, and
•
diced)
•
1⁄2 teaspoon dried thyme
•
1 tsp dried basil
•
1 cup shredded Monterey Jack cheese
•
4 tbsp grated Parmesan cheese
ADVERTISEMENT