2 large eggplants
2 Tbsp olive oil, divided
2 Roma tomatoes, chopped
1/2 C white onions, chopped
2 cloves garlic, minced
1 1/2 tsp oregano, chopped
1 C mozzarella, shredded
2 C tomato sauce (see my homemade Marinara Sauce in Meals recipes)
1/2 C mushrooms, washed and sliced
Preheat oven to 400 F degrees.
Cut eggplant in half, length-wise. Place each half, cut side down, on a foil-lined baking sheet.
Rub eggplant with 1 Tbsp olive oil.
Bake for 25 minutes, or until tender. Set aside to cool.
Scoop out the flesh, leaving about 1/2 inch wall thickness on each half. Set aside the scooped out eggplant.
Heat remaining olive oil in a large pan or skillet, over medium-high heat. Sauté onion and mushroom until softened.
Add tomato and cook another 3 minutes. Add garlic. Cook for 1 minute, or until fragrant.
Season with salt, pepper, and oregano. Add scooped out eggplant to the skillet.
Stir in tomato sauce and cook for 10 minutes.
Stuff eggplant shells with tomato-veggie mixture. Top with mozzarella.
Bake for 20 minutes, or until cheese is melted and bubbly.
Cool for 5 minutes before serving.