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This recipe was uploaded by LaTavolaMarche
Chop the flesh & save the shells.
Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
Preheat the oven to 350 degrees F.
Brush an ovenproof dish with olive oil.
Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish.
Sprinkle with Parmesan and bake until golden & bubbling!
Remove from the oven and let cool.
Serve cold/at room temperature.