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Parve
Medium
1 Hour, 30 Minutes
Diets 
1 large eggplant
1/4 teaspoon salt
1 onion, diced
1 tablespoon vegetable oil
1/4 a green pepper, diced
1 tomato, cubed
2 sprigs parsley, finely chopped
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup Gefen Bread Crumbs
Cut eggplant in half lengthwise.
Scoop out the center, leaving two- and- a- half- inch- thick shells.
Sprinkle inside of shells lightly with salt.
Place into a 9- x 13-inch pan; set aside.
Sauté onions in oil until lightly browned.
Add the eggplant pulp and cook for 15 minutes.
Add vegetables and sauté for an additional 10 minutes.
Add seasonings and half a cup of the bread crumbs and mix well.
Stuff eggplant into shells.
Sprinkle remaining bread crumbs over eggplant.
Bake at 375 degrees Fahrenheit for 50 minutes.
Styling and Photography by Sarah Husney
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