Roasted Eggplant Stuffed Tomatoes Recipe

Perfect side accompaniment to that special meal!
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  • 3 medium eggplants or 6 small eggplants, stems trimmed
  • 6 tablespoons olive oil
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 12 medium tomatoes, ripe
  • 3/4 cup shredded Parmesan cheese
  • 1/3 cup chopped fresh parsley
  • Preheat oven to 350°F.
  • Cut each eggplant in half lengthwise; turn halves cut-side up. Cut slashes in crosshatch pattern, about 1-inch apart. Drizzle cut sides with olive oil; sprinkle with herb seasoning.
  • Place halves on foil-lined baking sheet, cut-sides up. Bake eggplants until soft, about 45 minutes; let cool on baking sheet until cool enough to handle.
  • Scrape flesh of eggplant into small bowl; mash lightly; season with salt and pepper.
  • Cut 1/2-inch slice off top of each tomato. Spoon out seeds and loose flesh to hollow out shells, leaving 1/4-inch borders all around. Turn tomatoes upside down on paper towel to drain 5 minutes.
  • Fill tomato shells with roasted eggplant; top each tomato with 1 tablespoon Parmesan cheese; place on baking sheet.
  • Bake until tomatoes are tender and filling is heated through, about 15 minutes. Sprinkle with parsley before serving.
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