Herbed Stuffed Eggplant(Low Calorie, Low Cholesterol And Low-Fat)

• 2 large eggplant (1 1/2 lb. each)
• water
• 2 Tbsp. medium size onion, chopped
• 2 cloves garlic, sliced
• 6 oz. boneless, skinless chicken breast, ground (see note)
• 1 (14 oz.) can plum tomatoes, drained and chopped (reserve juice)
• 1/4 c. orzo pasta, cooked according to label directions
• 1 tsp. dried thyme, crumbled
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/4 tsp. ground black pepper
• 1 1/2 tsp. kosher (coarse) salt (optional)
• 1 tsp. cornstarch
• 1 1/2 tsp. lemon juice
• 2 Tbsp. grated Parmesan cheese (optional)

1. Wash eggplant under cold water; dry with paper toweling.
2. Cut each eggplant in half lengthwise.
3. Add 1 inch of water to a large skillet; bring to boiling over high heat.
4. Add 2 eggplant halves, skin side down.
5. Cover and reduce heat to low.
6. Simmer 5 minutes or until flesh is soft.
7. Remove to wooden cutting board.
8. Repeat with remaining eggplant.
9. When eggplant are cool enough to handle, scoop out flesh with a large spoon, leaving 1/4 inch thick shell. Be careful not to break through the skins.
10. Place shells in a 13 x 9-inch pan.
11. Coarsely chop eggplant flesh; set aside.

eggplant, water, onion, garlic, chicken, tomatoes, orzo pasta, thyme, oregano, basil, ground black pepper, kosher, cornstarch, lemon juice, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759590 (may not work)