This is quicker than making Eggplant Parmigiana and almost as tasty!  The presentation is fun and looks quite fancy.  I love eggplant and look for different ways to make it delicious as a side dish.  Eggplant Parmigiana is one of my favorites, but sometimes I don't have enough time before dinner to make it and this is such a great recipe - quick too!  I can be preparing other things while it is baking in the oven and getting all yummy and molten cheese-looking.  

3 Japanese eggplants
1 tbsp olive oil (15 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
14.5 oz can diced tomatoes (411 g)
1/2  tsp oregano (2 mL)
1/2  tsp basil (2 mL)
1/2  tsp salt (2 mL)
1/2  cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar, optional (10 mL)
1 cup shredded Monterey Jack Cheese (250 mL)

Preheat oven to 375°F (190°C). Wash eggplants, dry and cut them in half lengthwise.  Cut out the pulp, leaving a skinny rim around the edges and on the bottom of the boat.  Dice pulp.

In large saucepan, in olive oil, cook diced eggplant and onion a few minutes.  Add crushed garlic; stir fry l minute.  Add diced tomatoes, oregano, basil and salt.  Allow to cook over medium-low heat until moisture evaporates.  Add water and liquid sucralose.  Simmer until moisture evaporates. 

Fill eggplant boats with veggie mixture and sprinkle with cheese.  Bake in oven 20 to 25 minutes, or until eggplant rims test soft to the tip of a paring knife and cheese is golden.  If desired, sprinkle warm eggplant boats with more cheese.

Yield:  6 eggplant boats
1 boat (half eggplant)
110.3 calories
6.1 g protein
6.3 g fat
8.3 g carbs