Stuffed Eggplant

Ingredients

• ¹/₈ teaspoon pepper
• Vegetable cooking spray
• 1 garlic clove, minced
• 1 cup no-salt-added tomato sauce
• ¼ teaspoon dried basil
• ¹/₈ teaspoon salt
• Parsley sprigs (optional)
• + 9 more ingredients
• • 1 medium eggplant (about 1 pound)
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 ½ cups fresh breadcrumbs
  • ½ cup (2 ounces) finely grated fresh Romano cheese, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • ¼ teaspoon pepper
  • 1 garlic clove, minced

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...

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