1 clove garlic, chopped
1/4 cup extra virgin olive oil
1/2 cup Parmigiano Reggiano, freshly grated
2 large eggplants
2 medium onions, sliced
4 medium zucchini, cut into 1/4 in pieces
1/4 cup fresh parsley, chopped
1 can tomatoes, cut in 1 inch pieces
1 tbsp basil
1 tsp oregano
1 tsp thyme
Preheat oven to 400F.
Cut eggplants in half lengthwise.
Scoop out the flesh with a spoon, leaving 1/8-inch-thick shells, and reserve shells.
Cut flesh into 1/2-inch pieces.
Heat oil in a large saute pan over medium heat. Slice the onions.
Carefully add the eggplants, onions, and garlic to the hot oil.
When the eggplants are soft, add zucchini and tomatoes.
When zucchini begins to soften, stir in the herbs and simmer for 1 minute.
Remove the pan from heat and add 1/3 cup of the cheese, salt and pepper.
Stuff the eggplant shells with filling and sprinkle with the remaining cheese.
Bake for 45 minutes to 1 hour or until the top is beginning to brown and the shells are done.