• Preheat the oven to 400 degrees Fahrenheit.
• Spray a 9 X 13 baking dish with non-stick spray and then set aside.
• In a sink colander, rinse off the eggplants, tomatoes and sweet peppers, then set them aside onto a cutting board.
• On a cutting board, slice off both ends of each eggplant, then, slice the eggplants into 1-inch-thick slices, leaving the bottom in-tact. Do not cut all the way through the eggplants but cut them like an accordion.
• Open the jar of marinara, any style, and then pour it into the prepared baking dish.

Bake the Stuffed Eggplants

• Place the prepared and cut eggplants into the baking dish on top of the marinara.
• Open the fresh mozzarella package and peel apart the slices. If you are using uncut mozzarella, cut it into 1/2-inch-thick slices, then place the mozzarella slices in half of the eggplant spaces, feel free to double up on the cheese if desired.
• On a cutting board, slice the tomatoes in half and then cut the ends off of the sweet peppers and remove the seeds.
• Then place the sliced tomatoes and sweet peppers into the rest of the eggplant slices. Some of the eggplants may break apart, do not fret, just stack them close to one another once stuffed.
• In a small bowl, measure and add breadcrumbs, minced onion, oregano, salt, pepper, Italian seasoning if desired, and garlic powder, then stir well with a spoon.
• Using a spoon, carefully pour and then scoop the breadcrumbs onto the eggplants making sure that it gets packed on the tops well.
• Bake in the oven at 400 degrees Fahrenheit for 30-45 minutes or until the eggplants are tender when a knife is inserted into the largest part.
• Remove the baking dish from the oven and let rest for 5 minutes before serving.