Stuffed Eggplant - cooking recipe

Ingredients

2 medium sized eggplants
1 c. dry bread crumbs
1/2 c. wheat germ
1 bay leaf
2 Tbsp. oil
1/2 tsp. oregano
1 clove garlic
1 fresh tomato
sweet basil
2 Tbsp. Parmesan cheese

Preparation

Cut eggplants in half lengthwise and steam until less then tender.
Lay bay leaf and whole clove over eggplants in steamer and throw out bay and garlic when finished steaming.
Cool eggplants until you can remove seeds.
Scoop out some of meat (don't break skin).
Put meat in bowl and chop well.
Add tomato, bread crumbs and spices.
Cook all of this in 1 tablespoon of hot oil.