Ww 2 Points Stuffed Eggplant (Aubergine)

• 2 -4 ounces baby eggplants
• 1 teaspoon olive oil
• 1 tablespoon chopped onion
• 1 tablespoon chopped bell pepper
• 1 minced garlic clove
• 1/4 cup part-skim ricotta cheese
• 1 egg
• 2 tablespoons seasoned dry bread crumbs
• 2 ounces shredded fat free mozzarella cheese
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Cut eggplants in half lengthwise, scoop out pulp and chop, reserve shells.
2. Heat oven to 350 dregrees.
3. In small skillet, heat oil and add onion, pepper, chopped eggplant pulp, garlic and saute til tender.
4. Remove from heat, stir in ricotta, then egg, then breadcrumbs, then seasonings.
5. Spray 10x6 pan and spoon mixture into each eggplant shell.
6. Place shells in pan.
7. Bake about 25 minutes.
8. Remove and sprinkle each with mozzaerlla.
9. Broil until cheese is melted.

olive oil, onion, bell pepper, garlic, ricotta cheese, egg, bread crumbs, mozzarella cheese, basil, oregano, salt, pepper

Taken from www.food.com/recipe/ww-2-points-stuffed-eggplant-aubergine-207424 (may not work)