6 medium eggplant
1 small onion
1 clove garlic
1 box chicken flavored cornbread stuffing
1/2 cup low fat ricotta
1 - 2 medium chopped tomato
1 gallon boiling water
1/2 cup lemon juice
Wash eggplant , cut the top off only and slice in half longways
Immediately place eggplant in boiling lemon water for 2-3 minutes
Take out with slotted spoon and turn cut side down to drain
Scoop with a spoon or cut out the flesh, leaving about 1/4 inch thick "boat" then rough chop (It will not be cooked through but it pulls out easily if you use a knife to begin the process)
Saute chopped onion in a little oil for a few minutes, then add some minced garlic. Add chopped eggplant, cover and cook until tender. Stir in chopped tomato, ricotta and the dry stuffing. Add salt and pepper to taste. The cooked eggplant will add the moisture as it softens. I cooked till tender but not mushy.
Optional: Brown and drain 1/2 pound ground meat or sausage. Mine is meatless this time. The eggplant is meaty and added meat is not missed; but certainly if you wanted, it could be added.
Drizzle olive oil inside eggplant "boats" and scoop stuffing inside each eggplant. Top with some fresh chopped basil and the cheese. Add 1/4 cup water to the baking dishes (I used two pans)
Bake at 350 for about 35 minutes.
Note: I put them in the freezer and will take out to reheat.