Stuffed Eggplant

Adapted from Simply in Season, serves 2-4
Date made: 6/19/2011

1 large eggplant*
1 small onion, chopped
1 c canned corn, drained
10 oz can Rotel
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 c bread crumbs
1/2 c Parmesan cheese, grated

Split eggplant lengthwise, scoop out seeds, and discard.  Carefully, cut aware and reserve flesh to form 2 shells, each 1/2-in thick.
Cook onion in frypan until softened.
Add corn, Rotel, chopped eggplant flesh, garlic, and spices.  Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
Add bread crumbs and 1/4 c Parmesan cheese and mix well.  Place eggplant shells in baking dish and fill with vegetable mixture.
Bake in preheated oven at 350F for 30-35 minutes.
Sprinkly remaining Parmesan cheese on filled eggplant halves.  Return to the oven and bake until cheese begins to brown, 12-15 minutes.
Remove from oven and let stand for 5 minutes.