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.
Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; sauté for 7 minutes or until tender. Remove from heat; stir in bread crumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.
Arrange reserved eggplant peels in a single layer in an 11 x 7 inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 350 degrees for 20 minutes or until thoroughly heated.
Place a saucepan coated with cooking spray over 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
Yield: 8 servings (serving size: 2 pieces stuffed eggplant and 2 tablespoons sauce)