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Export 7 ingredients for grocery delivery
Step 1
Preheat oven 400 degrees. Cut eggplant in half, scoop out the flesh of the eggplant, using melon ball peeler, spoon or a knife, leaving about half an inch shell.
Step 2
Bake the eggplant shells, cut side facing up on a greased baking sheet for 20 minutes.
Step 3
Heat oil on in a large skillet over medium-high heat
Step 4
Add onions and garlic, saute until soft. Add tomatoes, reserved eggplant flesh and cook for 20 minutes or until vegetables are tender and sauce is thickened.
Step 5
Stir in seasonings. Spoon vegetables into eggplant shells, top with shredded vegan cheese and or parmesan. Bake for another 10-15 minutes.
Step 6
Garnish with chopped basil and serve with a big salad!