• 1 medium eggplant (about 450 grams)
• 1/4 teaspoon salt
• 3 teaspoons oil-free butter
• 1 cup chopped onion
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup finely grated Romano cheese
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 1 cup no-salt-added tomato sauce
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Parsley sprigs (optional)
1. Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.
2. Heat 2 teaspoons butter in a non-stick pan over medium heat. Add eggplant pulp and onion; sauté for 7 minutes or until tender.
Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.
3. Arrange reserved eggplant peels in a single layer onto baking tray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 175°C for 20 minutes or until thoroughly heated.
4. Place 1 teaspoon butter inside a saucepan on medium heat. Add 1 minced garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with parsley, if desired. Serve warm.