Ingredients:
2 Eggplants (halved), Tablespoon of garlic, One Leek, 2 Tomatoes, Lemon Zest
Salt, Pepper, One Pepper of your choice, Parmesan Cheese, 4 tablespoons Bread Crumbs,
Paprika, White Wine
Scoop out interior of eggplant leaving a hollowed half. Squeeze excess juice from tomatoes, Dice Eggplant, Leek, Tomatoes and Pepper and saute with garlic, butter or olive oil, de-glaze with white wine, reduce for a few more minutes, remove from heat and two tablespoons of breadcrumbs, let cool. Broil or roast hollowed out eggplants, fill with cooled mixture, season with salt, pepper and paprika, top with bread crumbs and Parmesan cheese and bake at 400F for 30-40 minutes.