Stuffed Eggplant Parmesan

Martha Stewart has a recipe for Stuffed Eggplant Parmesan, but I made a simpler version for dinner with three Japanese eggplant. 

For this recipe you'll need:
3 Japanese eggplant
1/2 onion, chopped
2 cloves of garlic, chopped 
handful of fresh basil, chopped 
at least 1 cup favorite tomato sauce
salt and pepper to taste 
about 1/4 cup Parmesan cheese 
olive oil
mozzarella cheese
 
Directions:
1. Preheat the oven to 350°F.  On a cookie sheet roast eggplant for about 45 minutes, or until soft.  Rotating the eggplant every 15 minutes.

2. When the eggplant is cool enough to handle, make a length-wise slit in the eggplant and scoop out the insides. Chop into bite-size pieces.   

3. In a sauté pan, add olive oil and sauté onion and garlic until soft.  Then add eggplant, basil, sauce, Parmesan cheese, and salt and pepper to taste.  Simmer for about 10 minutes. 

4. Stuff the eggplant with the above mixture.   Cover with mozzarella cheese and bake in a glass baking dish until the cheese is melted and brown about 20-30 minutes.