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Stuffed Eggplants in Marinara Sauce

from Fare to Remember
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Ingredients
  

  • 2 large eggplants
  • 6 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic chopped
  • 1 pound of mushrooms sliced
  • 1 red pepper sliced
  • 2 carrots grated
  • 1 cup fresh bread crumbs
  • ΒΌ teaspoon cinnamon
  • salt and pepper to taste
  • 1 tablespoon fresh basil chopped
  • 1 24- ounce jar good prepared marinara sauce

Instructions
 

  • Preheat oven to 400 and roast eggplant until soft but not mushy, about half an hour.
  • Cut eggplants in half and scoop out the pulp. Chop the pulp roughly and place in a bowl.
  • Heat skillet on high, add the olive oil, onions and garlic and cook until onions are soft, 5 to 7 minutes. Add mushroom and cook until golden brown and all liquid has evaporated. Add carrots and red peppers and allow to cook 2 more minutes. Add to the bowl of eggplant and combine with the bread crumbs, salt, pepper and fresh chopped basil. Mix well.
  • Spread half the marinara sauce onto the bottom of ovenproof baking dish. Spoon stuffing into the eggplant and place in baking dish, cover with the rest of the marinara sauce.
  • Cover and bake at 350 for 30 minutes.