Ingredients

2 medium eggplants
1 bunch mustard greens, stems removed and roughly chopped
1 cup grape tomatoes, halved
1/4 cup sliced pepperoncini peppers
3 cloves garlic, minced
3 tablespoons olive oil, divided
1/3 cup breadcrumbs
1/2 cup shredded mozzarella
Salt and pepper to taste

Instructions

• Preheat oven to 400°F.
• Halve eggplants lengthwise. Score the flesh in a crosshatch pattern and brush with 1 tablespoon olive oil. Season with salt and pepper. Place cut side down on a sheet pan and roast for 20 minutes until flesh is tender.
• While eggplant roasts, heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and cook 1 minute.
• Add mustard greens and cook for 4 to 5 minutes until wilted. Add grape tomatoes and pepperoncini, cook another 3 minutes until tomatoes soften. Season with salt and pepper.
• Remove eggplant from oven and flip cut side up. Scoop out a little of the flesh to create a well and chop it roughly. Add chopped flesh to the skillet and stir to combine.
• Fill each eggplant half with the greens mixture. Top with breadcrumbs and shredded mozzarella.
• Return to oven and bake for 12 to 15 minutes until cheese is melted and bubbly and breadcrumbs are golden.
• Let cool slightly before serving.

Serves 2 | Ready in 50 minutes