6 medium eggplant
14-ounce/400gcan chopped tomatoes

2 Tbs. chopped parsley
2 cloves garlic, minced

1 tsp. chopped fresh basil or 1/2 tsp. Dry
2 Tbs. olive or canola oil
1/2 cup water

Pinch of black pepper
1 cup grated Parmesan
1. Preheat oven to 375 F/190 C.
2. Cut eggplant in half lengthwise; scoop out the pulp and save.
3. Put shells into greased baking dish.
4. Chop up eggplant pulp finely.
5. Place chopped eggplant in saucepan with oil, 1/2 cup water and garlic; cook on medium heat until eggplant is soft, mashing with a fork now and then. Add a little more water if mixture gets too dry.
6. Add tomatoes, parsley, basil and a pinch of black pepper; simmer for 7-10 minutes. Remove from heat.
7. Add cheese and mix well. Mixture should be thick not runny. Spoon mixture into the eggplant shells.
8. Bake uncovered for 40-45 minutes or until eggplant skins are soft. Serve warm.
Certain fatty acids in Parmesan may protect against some types of cancer. One Tbs. has only a moderate amount of fat