Cheesy Baked Stuffed Eggplant

Ingredients:

For Eggplants
1 very large eggplant
2 tsp olive oil
salt & pepper

For Filling
1/2 cup crushed tomatoes in can or spaghetti sauce if you want it sweeter
1 clove garlic crushed
3/4 cups Magnolia Quickmelt cheese
salt & pepper

Topping:
italian breadcrumbs

Procedure:
Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil.
Cut the eggplants in half. Scoop the meat of the eggplant leaving about half centimeter from the skin. Careful not to cut through the skin. Add olive oil, salt, and pepper
Roast the eggplant in the oven covered with foil til soft but firm. Remove from oven and let them cool.

Chop the filling and place it in a bowl. Add the tomatoes, salt, pepper and garlic.
In a baking dish, place the eggplants on top. Stuff them with the filling
Place the cheese on top and sprinkle with Italian bread crumbs. Bake for 20-15 minutes or until the cheese has completely melted. Enjoy!