Stuffed Eggplant

Preheat oven to 375°F (190°C). Rinse the eggplants and cut them in half lengthwise, then score the flesh in a crosshatch pattern without piercing the skin.

Scoop out the eggplant flesh with a spoon, leaving a ¼-inch border inside the skin to maintain structure. Dice the scooped flesh and set aside; reserve the eggplant shells on a baking sheet.

Spray the baking sheet and eggplant shells lightly with vegetable cooking spray to prevent sticking.

Heat a large skillet over medium heat. Add the diced onion, celery, and green bell pepper, then sauté until softened, approximately 5 minutes.

Stir in the diced eggplant flesh and diced tomatoes, cooking until the eggplant begins to soften, about 5 minutes.

Remove the skillet from heat and fold in the breadcrumbs, parmesan cheese, fresh parsley, salt, and black pepper until the mixture is well combined.

Spoon the filling evenly into each eggplant shell half, mounding it slightly. Cover the baking sheet with aluminum foil.

Bake covered for 30 minutes, then uncover and bake for an additional 8 to 10 minutes until the eggplant skin is tender and the filling is heated through.

Allow the stuffed eggplants to rest for 2 minutes before serving.