Stuffed Eggplant Parmesan

2 tablespoons olive oil
2 medium eggplants (cut in half and hollowed out to 1/4 inch thick skin)
1/2 cup chopped onion
2 cloves garlic (crushed)
1 teaspoon dried oregano
Freshly ground black pepper (to taste)
1/4 cup grated fresh parmesan cheese
1/2 cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese

Preheat oven to 325 degrees. Use a cooking spray on a shallow baking dish.

1. Heat the olive oil in a large heavy skillet over medium high heat.

2. Chop eggplant centers (the hollowed out part)

3. To the pan add the onion, garlic, oregano and pepper.

4. Add the eggplant and cook, stirring until lightly browned.

5. Spoon cooked mixture back into eggplant halves.

6. Sprinkle each with the parmesan cheese, bread crumbs and parsley.

7. Place in the shallow baking dish and cover with tomato sauce and mozzarella cheese.

8. Bake in the preheated oven for 30 minutes or until the eggplant is fork tender and the cheese is bubbly.