Stuffed Baby Eggplant

4 Baby Eggplants cut in half
1 Medium sized onion chopped
1 clove of garlic,chopped
½ cup of choppd parsley
1 Lg zucchini, medium chopped
1 Yellow squash,medium chopped
2-3 cups of spinach
6 chopped plum tomatoes
½ cup pignoli nuts
1Tbl of pesto
¼ cup of grated Parmigiano-Reggiano cheese
¼ cup of breadcrumbs
Fresh Mozzarrella
Your favorite tomatoe sauce
Olive oil
Salt and Pepper

Method to roast the eggplant
Brush eggplant halves with olive and season with
Salt and pepper
Place flesh side down on a parchment lined baking
Roast the eggplant until golden brown,about 10-15 min.
Let cool
Remove some of the flesh from the eggplant and place
what you removed into a saute pan.

Method for making the filling
In the saute pan with the eggplant add some olive oil
Add the onion and garlic and saute until it’s golden brown.
Add the squash and cook til soft and golden.
Add the spinach and cook down until the spinach is wilted.
Continue adding tomatoes,pignoli,parsley,pesto and grated
Mix together thoroughly and season with salt and pepper.
Add breadcrumbs until the mixture holds together.
Mound the filling into the eggplant then top with strips of the
fresh mozzarella.

Place the stuffed eggplant in a casserole dish
lined with tomato sauce.
Bake for 10-15 min at 375 degrees. Then serve