I have been trying all sorts of new recipes that involve stuffing vegetables lately, mushrooms, zucchini, and eggplant! This one is going to be made on repeat methinks. 

Ingredients: 
2 eggplants
1 can tomato paste
1 onion
1 whole tomato
1/2 cup feta 
1/4 shredded parmesan

1. Cut eggplant in half, scoop out middle and place it into another bowl. Place the shells in a container with water and microwave for 4 minutes until soft. 
2. Chop up the inside of the eggplant, cut the onions into small pieces, cut the tomato up. Saute these with 2 cloves garlic and then add in the tomato paste and feta cheese. 
3. Place this mixture back into the softened shells, top with Parmesan cheese and bake in the oven at 350 for 10 minutes.

Goes great with Greek food, especially this greek chicken!