Eggplant Stuffed with Bread Crumbs, Olives, Lemon and Herbs

I could eat eggplant every day in one of many ways!  I like them and they are high in nutritional value.  This one is especially good with a nice blend of flavors.

 This serves 4.

2 large eggplants

salt and freshly ground pepper

1 cup plain bread crumbs

4 medium garlic cloves, minced

1 teaspoon grated zest and 3 tablespoons juice from 1 large lemon

1/4 cup finely chopped fresh parsley

2 teaspoons minced fresh thyme

20 large kalamata olives, minced

2 teaspoons minced, drained and rinsed capers

2 to 3 tablespoons extra-virgin olive oil

Preheat the oven to 400.  Trim the green tops from the eggplants.  Cut them in half lengthwise.  With a small, sharp knife, make deep slashes across the flesh of each half, starting one half inch in from one side, ending one half inch from the other.  Make the slashes deep but don't puncture the skin.  Make another slash down the center, from the stem to almost to the base.  Sprinkle with salt and pepper and set aside.

Combine the bread crumbs, garlic, lemon zest and juice, parsley, thyme, olives and capers in a small bowl.  Add as much of the olive oil as needed to work the mixture into a wet paste with your hands.

Use your fingers to open the slashes in the eggplants and fill them with the stuffing.  Pat the remaining stuffing over the eggplants to cover them completely.  Place on a large baking sheet.

Bake until the vegetables are tender and the bread crumbs mixture is golden, about 45 minutes.