Herbed Stuffed EggplantLow Calorie Low Cholesterol And Low-Fat

Ingredients

• 2 large eggplant 1 12 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
• 14 c orzo pasta cooked according to label directions
• 1 tsp dried thyme crumbled
• 1 tsp dried oregano
• 1 tsp dried basil
• 14 tsp ground black pepper
• 1 12 tsp kosher coarse salt optional
• 1 tsp cornstarch
• 1 12 tsp lemon juice
• 2 Tbsp grated Parmesan cheese optional

Directions

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 14 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