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Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings. This recipe was chosen specifically for a big California Zinfandel. If you would like to learn more about this grape, and see the rest of our Zinfandel dinner, click the link above.
With the addition of feta Cheese this stuffed eggplant has a Mediterranean slant. It is a great side dish for our beef kebabs with chocolate barbecue sauce found under the Zinfandel main section.
3  medium eggplants
Cooking spray
4 teaspoons olive oil, divided
1 1/2  cups chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/4 cup dry white wine
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
6 plum tomatoes, chopped
3 garlic cloves, minced
1 medium zucchini, chopped
1 medium summer squash, chopped
1 1/2 teaspoons salt, divided
1/4 teaspoon  freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese
3/4 cup grated parmesan cheese
1 1/4 cups  panko (Japanese breadcrumbs), divided
chopped fresh parsley (optional).
Preheat oven to 350°.

1. Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350° for 15 minutes.

2. Chop the reserved eggplant pulp into 1/2-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add reserved eggplant to pan, and sauté 8 minutes or until eggplant begins to brown. Place eggplant in a bowl. Coat pan with cooking spray. Add onion, and sauté 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); sauté 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; sauté for 5 minutes. Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.

3. Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt. Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated and tops begin to brown. Sprinkle with parmesan and parsley, if desired.