Ingredients:

• 1 medium eggplant (approximately 1 lb.)
• ¼ tsp. Salt
• 2 tsp. Olive oil
• 2 clove garlic, minced
• 2 ounces Romano cheese - finely grated
• 1 cup canned tomato sauce
• 1 ½ cup fine bread crumbs
• ¼ tsp. Dried basil
• 3 Tbsp. chopped fresh flat-leaf parsley
• Black Pepper
• Salt
• 3 Tbs. Chopped parsley
• 1 cup chopped onion

• Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces.
• Combine the eggplant and a touch of salt in a large saucepan
• add water to cover, and bring to a boil.
• Cover, reduce heat, and simmer 6-8 minutes or just until pulp can be removed from peel.
• Carefully remove pulp, reserving peels.
• Mash pulp; set aside.
• Heat 2 teaspoons oil in a nonstick skillet over medium heat.
• Add eggplant pulp and onion
• saute until tender.
• Remove from heat; stir in breadcrumbs, one half of Romano cheese, parsley, touch of pepper, and 1 minced garlic clove.
• 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 350 degrees for 20 minutes or until thoroughly heated.
• Place a saucepan coated with cooking spray over medium heat.
• Add 1 minced garlic clove; saute 30 seconds.
• Add tomato sauce, basil, salt and pepper to taste and cook just until heated. (3-4 minutes)
• Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with additional parsley,
• Serve warm.
• Approximately 8 servings.