Scoop out the middles of eggplants to form boats. Lightly salt boats; spray with non-stick vegetable spray on all sides. Set aside on a greased baking sheet. In a skillet, cook potatoes in 3 tablespoons olive oil until golden. Remove with a slotted spoon to a separate plate. Add onion, pepper and garlic to skillet. Cook until onion is translucent and pepper is tender. Return potatoes to pan; sprinkle with salt and pepper to taste. Fill eggplant boats with mixture. Top with cheese and bread crumbs; drizzle with remaining oil. Bake at 350 degrees for 30 minutes, or until tender. Serve immediately.
Tip: Eggplants stay fresh just a few days, so it’s best to keep them stored in the crisper of the refrigerator, unwrapped. This way, they’ll be ready for any garden-fresh recipe for about one week.
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