Healthy Stuffed Eggplant Parmesan

Preheat your oven to 400 degrees Farenheit.

Cut your eggplant in half length-wise and chop off the head of the eggplant. Now, use a knife and CAREFULLY cut lightly around the inside edges of the eggplant, leaving a small gap from the edge. Do not cut down through the egpplant.

Scoop out the eggplant flesh with a spoon and chop the eggplant into small cubes. Place in a small bowl and set aside for now.

Rub the hollowed eggplant shells with 1/2 tbsp or so of olive oil and season with salt and pepper. Bake for 25-30 minutes or until soft.

While the eggplant shells are baking, chop your garlic and add it to a hot frying pan with the remainder of your olive oil.

After 20-30 seconds, when your garlic is fragrant, add in your chopped eggplant flesh and cook until soft. This will take between 5 - 10 minutes.

Then, add your 1/2 cup of marinara sauce to the eggplant flesh mixture in addition to your dried (or fresh) basil and mural of flavor. If you would like to use F-Factor 20/20 unflavored protein powder, add it in at this stage, slowly and continuously mixing it in. Cook for an additional 2-4 minutes.

Take your eggplant flesh mixture off the hear and stir in your mozzarella and parmesan. You can choose to add in your wheatbran into the mixture of wait until the next step to add it.

Once the eggplant shells are fully cooked, carefully distribute your cooked eggplant flesh mixture into the shells. This is where you can choose to sprinkle your wheatbran on top, additional basil, or parmesan.