Eggplant Stuffed with Oysters

Directions

Bake the eggplant halves in a 400℉ (200℃) oven until just tender.

Scrape out the pulp, leaving a shell about ½ inch thick attached to the skin.

Discard any big clumps of seeds and chop the pulp coarsely.

Drain the oysters, reserving the liquor.

Chop oysters into bite-sized pieces.

Heat the oil in a skillet; add the onion and garlic and cook until the onion softens.

Add the herbs and seasoning mix, then stir in the oyster liquor and wine.

Reduce slightly, then stir in the eggplant pulp, bread crumbs, oysters and chives.

Cook for 1 minute, then taste for seasoning and adjust to taste.

Spread the mixture evenly in the eggplant shells and top with Parmesan.

Return to the oven and bake until nicely browned.