Stuffed Eggplant

• 1 medium eggplant (about 1 pound)
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup (2 ounces) finely grated fresh Romano cheese, divided
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• Vegetable cooking spray
• 1 garlic clove, minced
• 1 cup no-salt-added tomato sauce
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Parsley sprigs (optional)

1. Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. 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.
2. Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; saute for 7 minutes or until tender. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.
3. 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. Bake at 350u0b0 for 20 minutes or until thoroughly heated.
4. Place a saucepan coated with cooking spray over medium heat. Add 1 minced garlic clove; saute 30 seconds. 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. Serve warm.

eggplant, salt, olive oil, onion, fresh breadcrumbs, romano cheese, parsley, pepper, garlic, vegetable cooking spray, garlic, nosalt, dried basil, salt, pepper, parsley

Taken from www.myrecipes.com/recipe/stuffed-eggplant (may not work)