Stuffed Eggplant

Ingredients

• 1.5 cups breadcrumbs fresh
• 0.3 teaspoon basil dried
• 1 pound eggplant 
• 3 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.1 teaspoon pepper 
• 0.3 teaspoon pepper 
• 2 ounces romano cheese fresh divided finely grated
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 cup no-salt-added tomato sauce 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces.
2. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.
3. Heat 2 teaspoons oil in a nonstick skillet over medium heat.
4. Add eggplant pulp and onion; saut for 7 minutes or until tender.
5. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.
6. Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel.
7. Bake at 350 for 20 minutes or until thoroughly heated.
8. Place a saucepan coated with cooking spray over medium heat.
9. Add 1 minced garlic clove; saut 30 seconds.
10. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with parsley, if desired.
11. Serve warm.