Chicken-Stuffed Eggplant Bowls

The perfect dinner for two! The following recipe is for two eggplant bowls. 

Ingredients:

• 1 large eggplant
• 3/4 lb boneless, skinless chicken breasts cut into small cubes
• 1 can diced tomatoes
• 3/4 cup Classico Tomato and Basil marinara sauce
• 1 onion, diced
• 2 garlic cloves, minced
• 1/3 cup shredded Parmesan cheese
• 2 teaspoons grated Parmesan cheese
• 1 teaspoon oregano
• 1 cup chopped mushrooms
• 2 tablespoons extra virgin olive oil
• Sea salt and ground black pepper, to taste
• 2 teaspoons red pepper flakes
• 2 teaspoons cayenne pepper
• 1 and 1/2 cup chopped baby spinach

Instructions:

1. Pre-heat oven to 375 degrees F.
2. Slice eggplant in half. Scoop out the center of both halves. Chop the eggplant that was scooped out into small pieces and set aside for later use. 
3. Brush eggplant with olive oil and place on a lined baking sheet. Bake for 15 minutes.
4. Meanwhile, heat a tablespoon of olive oil in a large skillet on medium-high heat. Add garlic to skillet and saute for about one minute or until flagrant.
5. Add in diced onion, chicken cubes, mushrooms and the remaining eggplant. Cook until chicken is opaque.
6. Add in tomato, Classico sauce, spinach and seasonings. Cook until for about 4-5 minutes.
7. Fill eggplant bowls with mixture. Sprinkle shredded Parmesan cheese and oregano on top. 
8. Bake eggplant bowls for about ten minutes. 
9. Remove eggplant bowls from oven and top with grated Parmesan cheese and more red pepper flakes if desired.
10. Enjoy your healthy and delicious dinner!