Eggplant is high in Fiber, Potassium, Manganese, Phosphorus and Vitamin B6.

Ingredients:
2 eggplants (cut in half long way)
1 small can of tomato puree
1 cup bread crumbs
1 zucchini (chopped in cubes)
8 grams mozzarella cheese (grated)
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
1 tablespoon oregano flakes
1 tablespoon crushed basil leaves
5 tablespoon olive oil
A pinch of sugar

Method:
Heat olive oil in pan and place the cut eggplants face down. Cook eggplant for about 10 minutes until it is tender. Try to pierce the eggplant with knife and if it pierces, then eggplant is ready.

In separate saucepan, add 1 tablespoon olive oil, black pepper and lemon juice. Quickly add tomato puree. Add half-cup water, pinch of sugar, 1 teaspoon salt, and basil leaves. Cook on medium heat for half an hour.

In another pan, pour in the final olive oil, add zucchini, salt and fry for 5 minutes, stirring frequently. Then, add bread crumbs and cook for 2 more minutes.

Finally, place the 4 cooked eggplant on plate and remove some of its content. Stuff the eggplant with the above ingredients and finally spread grated cheese on top and let it melt. Garnish with oregano and serve hot.