A reader send me a recipe for zucchini  stuffed tomatoes. Well, with today’s harvest, I decided to take that recipe and give it a twist to make use of what I had on hand.

2 Japanese eggplants medium dice
1 small onion diced
1/2 cup diced mushrooms
7 tomatoes,

4 cloves garlic finely diced
1 tsp Herbs De Provence
2 tsp olive oil + more for drizzling
1/2 cup bread crumbs
1/2 cup grated Parmesan (I know the picture shows mozzarella, but I changed my mind at the last minute.
salt and pepper to taste









Preheat oven to 350F
Heat olive oil over medium heat. Add garlic and onions.










Cook until onions are soft, stirring often.










Add eggplant and mushrooms and a pinch of salt and grind of pepper.










Cook over medium heat until eggplant browns stirring often. Add herbs.










While eggplant cooks, cut top third of tomatoes off and remove veins, seeds and pulp. Repeat with the rest of the tomatoes.










Add half the Parmesan and bread crumbs to the eggplant mixture, stir to mix.










Stuff the tomato shells with the eggplant mixture.

Mix the remaining bread crumbs and cheese. Sprinkle over the top of each stuffed tomato. Drizzle each with a little olive oil.










Put in preheated oven for 30 minutes.

After 30 minutes, change oven to broil, and broil for 3-5 minutes until tops are browned.









The Gastronomic Gardener