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For eggplants
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Preheat oven to 400 degrees Fahrenheit
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Line a sheet pan with aluminum foil
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Cut the eggplants in half
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Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
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Add olive oil, salt, and pepper
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Roast the eggplant in the oven for 30 minutes
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Remove from oven and let them cool
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When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
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Chop the filling into small chunks
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In a skillet, heat 1 teaspoon of olive oil over medium heat
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Cook the eggplant filling stirring frequently until soft and mushy
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Add garlic and continue cooking
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Add mushrooms and thyme and cook until softened. About 3-4 minutes
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Add wine and stir. Let the wine reduce
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Add salt and pepper
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Place this filling into each eggplant cavity
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In a small bowl mix the cheese, breadcrumbs, and olive oil
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Place the topping over the eggplants
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Bake for 15-20 minutes or until browned
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Garnish and enjoy