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Stuffed Eggplant
- Preheat the oven to 350°F (175°C).
- Line a rimmed baking sheet with foil.
2. **Prepare the Eggplant:**
- Using a sharp paring knife, cut around the edge of the flesh in each eggplant half, leaving a ½-inch border.
- Scoop out the flesh with a spoon, leaving a ½-inch-thick shell.
- Reserve the scooped flesh and chop it into bite-size pieces.
- Brush the eggplant shells with 2 tablespoons of olive oil and season with salt and pepper. Set aside.
