Cheesy Vegetable-Stuffed Eggplant

Ingredients

• 2 small eggplants (see Note)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, peeled and minced
• 1 small zucchini, chopped
• Pinch of black pepper
• 1⁄2 cup tomato sauce
• 1 cup low-sodium petite diced canned tomatoes (or 4 plum [Roma] tomatoes, peeled, deseeded, and diced)
• 1⁄2 teaspoon dried thyme
• 1 tsp dried basil
• 1 cup shredded Monterey Jack cheese
• 4 tbsp grated Parmesan cheese