Curried Eggplant Parmesan Stuffed Zucchini

Serves: 10-12

Prep Time: 1 hr
Cook Time: 2-3 hr

Ingredients:

10-12 zucchini, medium-sized
2 eggplants
1 onion, diced
2-3 cloves garlic, minced
1-2 Tbsp ginger, minced
1/4 cup olive oil
2/3 Tbsp curry powder
2 veggie bouillon cubes
1 can tomato paste
1 can diced roasted tomatoes
1/2 cup water
1 cup bread crumbs
1/2 cup parmesan, freshly grated
3 Tbsp, fresh parsley, finely chopped

Directions:

• roast eggplant in oven for 30 minutes (or until skin is blackened), peel off skin, cool, cut into cubes
• saute garlic, ginger, and onions in olive oil until lightly browned in medium sauce pan
• add curry powder and veggie bouillon
• cut zucchini in half and lightly scoop out center 
• lightly bake zucchini boats at 200 deg. F for 20-30 min.
• add eggplant and zucchini 
• add tomato paste, diced tomatoes, and water to sauce pan
• simmer on low heat for 1-2 hrs or until cooked down until thickened 
• spoon curried eggplant into zucchini boats
• top curry with bread crumbs, grated parmesan, and parmesan
• bake at 350 deg. F until lightly browned
• serve warm or at room temperature as a side or an appetizer