Cheesy Stuffed Eggplant Recipe by Tasty

Ingredients

• 2 large eggplants
• ¼ cup olive oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• ⅓ cup olive oil
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaf
• 2 ½ cups baby bella mushroom, sliced
• 1 ½ cups farro
• ⅓ cup dry white wine
• 3 cups vegetable stock
• 3 tablespoons unsalted butter
• ¾ cup grated parmesan cheese
• 1 ½ tablespoons kosher salt
• 1 ½ teaspoons freshly ground black pepper
• ⅓ cup green sweet peas
• ½ cup cherry tomato, halved
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons grated parmesan cheese
• 8 slices fresh mozzarella cheese
• olive oil, drizzle
• kosher salt, to taste
• black pepper, to taste
• 1 tablespoon fresh parsley, roughly chopped