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!