Vegetable Stuffed Eggplant

From TasteofHome.com

Ingredients:

• 1 small eggplant

• 1 ear of sweet corn

• 1 onion, chopped

• 1 garlic clove, minced

• 4 ½ tsp canola oil

• 2 TB minced fresh parsley

• ½ tsp salt

• ¼ tsp oregano

• ¼ tsp pepper

• ½ c. water

• 1/3 c. shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4” shell. Cube removed pulp and set the shells aside. Cut corn off of the cob.

2. In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11×7” baking dish; pour water into dish.

3. Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 more minutes or until cheese is melted.

Serves 2