Homemade Twice Baked Eggplant Recipe

Here are the ingredients that you need to compile to complete this recipe:

• 1 medium eggplant (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt , plus a pinch
• 1/4 teaspoon coarsely ground black pepper , plus a pinch
• 3/4 cup chopped onions
• 2 cloves garlic , minced
• 2 cups shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh chopped basil
• 1 egg, beaten

Here are the instructions that you need to follow to complete this recipe:

1. First, you need to heat oven to 375°F (190°C).
2. Cut stem off eggplant and cut in half lengthwise. Drizzle with 1 tablespoon olive oil and a pinch of salt and black pepper. Place cut side up on a baking sheet and bake for 25 minutes.
3. Remove from oven to cool.
4. Reduce oven to 350°F (177 degrees C).
5. When the eggplant is cool enough to handle, scoop the eggplant out of all of the shells, taking care not to damage the skin. Cut them into cubes. Set aside.
6. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onions and garlic and cook until soft, about 3 minutes.
7. Add the eggplant to the pan and cook 5 minutes.
8. Remove pan from the heat and set aside.
9. In a large bowl, mix together cheddar cheese, parmesan cheese, oregano, basil, a pinch of salt, pepper and egg.
10. Stir in the eggplant/onion mixture.
11. Spoon eggplant mixture into eggplant shells.
12. Transfer to lightly buttered baking dish.
13. Now, you need to bake the dish for 40 minutes in a 350° oven.

Use a baking dish that will comfortably hold both halves of the eggplant without overcrowding. Reheat any leftovers in the microwave or in a 350 degree F oven until heated through. You might like to add a little cheese to the top of the eggplant before warming. Consider adding in a handful of spinach and a small chopped tomatoes for added flavor.