Nutrition per serving may change if servings are adjusted.
2 medium eggplant (1 to 1½ pounds each)
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup fat-free ricotta cheese
1 ounce Parmesan cheese, finely grated ( ¼ cup)
¼ cup chopped fresh basil
Preheat oven to 350°F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving ¼-inch-thick shell. Set the flesh aside.
Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.
Bake about 15 minutes or until heated through. Sprinkle with basil.