Two favorite Italian dishes–lasagna and eggplant Parm–are rolled into one in this stuffed vegetable recipe.
2 medium eggplant (1 to 1 1/2 pounds each)
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup fat-free ricotta cheese
1 ounce Parmesan cheese, finely grated (1/4 cup)
¼ cup chopped fresh basil
Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside.
Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.