Stuffed Eggplant

2 (1 pound) eggplants
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 t fresh thyme
1 cup fresh bread crumbs
1 tablespoon capers
1 lemon, juiced
1 tablespoon chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper to taste
12 slices tomato
1/2 cup grated part skim mozzarella cheese
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and thyme, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, mozzarella, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining parmesan cheese, and drizzle with remaining 1tablespoon olive oil. Place on baking sheet.
Bake in preheated oven for 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBSHAKESPEARE.