Baked Stuffed Eggplant

makes 2 servings

1 eggplant, halved
1/4 cup diced onion
2 cloves garlic, crushed
1/3 cup sundried tomatoes
2 cups spinach, arugula, or other green, chopped
handful kalamata or greek olives, pitted and halved
2 Tbsp. capers (optional)
several button mushrooms, rinsed and quartered (I used about 5 small ones)
1/2 cup or more crumbled feta cheese
juice of 1/2 lemon
salt and pepper
1/2 tsp. oregano
fresh parsley, optional
olive oil
parmigiano reggiano

Preheat oven to 350 degrees.
Using a sharp knife, slice into the eggplant meat along the outer rim of each eggplant half, about 1/2 an inch from the skin.
Slice the meat of each half (still intact) into strips, then cubes; carefully slice each cube out of the skin, leaving a 1/2-inch thick cushion of meat on each eggplant skin.
In a large pan over medium-high heat, sweat garlic and onion with plenty of salt.
Add mushrooms and sundried tomatoes; cook about 4 minutes, til mushrooms are sweating and mixture is fragrant.
Add eggplant; saute another 2 minutes.
Add spinach, olives, capers, herbs, and pepper; toss around the pan until spinach begins to wilt.
squeeze lemon into pan; remove pan from heat.
Transfer mixture to eggplant shells, dividing evenly between each half.
Top with crumbled feta cheese, and grate some parmigiano overtop.
Bake at 350 until shells are tender,about 25 minutes.
Serve hot or warm.

from NotDerbyPie