Serves 4

Ingredients

2 large eggplants

2 tablespoons olive oil, divided

2 Roma tomatoes, chopped

1/2 cup white onions, chopped

2 cloves garlic, minced

1 1/2 teaspoons oregano, chopped

1 cup mozzarella, shredded

2 cups Rick's Red Sauce 

1/2 cup mushrooms, washed and sliced

Rick’s Red Sauce:

2 cans 16 ounce Diced Tomatoes, do not drain

2 Tablespoons Butter

1 Large Onion

Pinch of Sugar - Optional

Salt and Pepper

Put everything in a pan and simmer for 3-4 hours or until thick.  After cooking blend everything together.

Directions

Step 1: Cut eggplant in half and salt each half, place cut side down on a rach for 30 minutes.  With a paper towel, wipe off excess moisture and  place each half cut side down on a parchament-lined baking sheet. Rub eggplant with 1 tablespoon olive oil and bake for about 25 minutes until tender.

Step 2: Once cool, scoop out the cooked flesh of the eggplant, leaving about 1/2 inch of flesh inside each half. Set aside scooped out eggplant.

Step 3: Heat remaining olive oil in a large pan or skillet over medium-high heat and sauté onion and mushroom until softened. 6-7 minutes. Add tomato and cook for another 3 minutes, then add garlic and cook for 1 minute, or until fragrant.

Step 4: Season with salt and pepper and oregano, then add scooped out eggplant to the skillet. Stir in tomato sauce and cook for 10 minutes.

Step 5: Stuff eggplant shells with tomato veggie mixture and top with mozzarella. Place in oven and bake for 20 minutes, or until cheese is melted and bubbly.

Step 6: Remove from oven and let cool 5 minutes before serving.