My Tuscan Stuffed Eggplant at 300 calories per serving and takes 15 minutes to prepare and has a cook time of thirty minutes.
Photo is courtesy of Caren Alpert.
Line a baking sheet with nonstick foil. Halve eggplants lengthwise, then scoop out flesh with spoon, leaving a 1/2-in.-thick shell. Coat eggplants with nonstick spray; invert on baking sheet. Chop scooped eggplant. Coat a large nonstick skillet with nonstick spray. Over medium-high heat, cook chicken, peppers, onion, chopped eggplant and garlic 4 minutes. Add tomatoes, water and barley. Reduce heat. Cover; simmer 25 minutes or until barley is tender. Meanwhile heat broiler. Broil eggplant shells 12 minutes or until lightly charred and soft, turning once. Stir spinach and basil into chicken mixture; spoon into eggplant halves. Sprinkle with cheese.