Stuffed Eggplant(Serves 4) - cooking recipe

Ingredients

4 medium-sized eggplant
4 large tomatoes
1 medium-sized onion
2 Tbsp. margarine
4 oz. sharp Cheddar cheese (yellow for color)
1/2 tsp. salt
pepper
1/2 c. fresh bread crumbs
parsley (optional)
thyme (optional)
oregano (optional)

Preparation

Preheat oven to 350\u00b0.
Remove stalks from eggplant.
Put in large pan; cover with water.
Bring to a boil.
Cover and simmer 15 minutes.
Drain.
Cut in halves lengthwise.
Scoop out flesh and chop.
Place eggplant shells in a shallow, ovenproof dish.