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

Ingredients

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)

Preparation

Wash eggplant under cold water; dry with paper toweling.
Cut each eggplant in half lengthwise.
Add 1 inch of water to a large skillet; bring to boiling over high heat.
Add 2 eggplant halves, skin side down.
Cover and reduce heat to low.
Simmer 5 minutes or until flesh is soft.
Remove to wooden cutting board.
Repeat with remaining eggplant.
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.
Place shells in a 13 x 9-inch pan.
Coarsely chop eggplant flesh; set aside.