Eggplant Bruschetta

You will need:

3 medium eggplants, slice in half lengthwise
3 tbs oil (divided)
2 large cloves garlic, minced
1 tsp Italian blend seasonings (divided)
salt and pepper to taste
12 oz tomatoes, cubed
7 oz mozzarella, small cubes
1/ 4 cup breadcrumbs
2 tbs grated parmesan cheese
Optional: chopped fresh basil

Method:

Preheat your oven to 400°. Line a baking sheet with parchment paper. In a small bowl, mix together the 2 tbs oil, garlic, Italian herbs, salt and pepper to taste. Brush the mixture all over the flesh side of the eggplant halves. Bake until fork is tender around 17 to 20 minutes. Remove from oven and cut two vertical slits into the flesh. In a medium bowl, combine the tomatoes, mozzarella cubes, breadcrumbs, 1 tbs oil, 1/ 2 tsp Italian blend seasoning, salt and pepper to taste. Once the eggplants are cooked, top them with this mixture evenly. Sprinkle each with grated parmesan cheese and place back in the oven until melted. Take out of oven and enjoy when it is cool enough to eat.