Ricotta Stuffed Eggplant with Tomato and Parsley topping

This recipe is perfect for a healthy and delicious vegetarian meal. The eggplants are stuffed with creamy ricotta cheese and topped with a flavorful tomato and parsley sauce.

1. Preheat the oven to 400°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of eggplant around the edges. Discard the flesh.
3. In a small bowl, mix together the Ricotta cheese, garlic, salt, black pepper, and paprika. Fill each eggplant half with the mixture.
4. Place the stuffed eggplants on a baking sheet and drizzle with the olive oil. Bake for 30-35 minutes, or until the eggplants are tender and the cheese is bubbly.
5. While the eggplants are baking, prepare the tomato and parsley topping. Dice the tomato and mix it with the chopped parsley in a small bowl.
6. Once the eggplants are cooked, remove them from the oven and top with the tomato and parsley mixture. Serve immediately and enjoy!