Low Cal Stuffed Eggplant

Directions

1. 1
   wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.
2. 2
   Chop insides into little chunks and place in bowl of water to rid of the bitter.
3. 3
   In a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.
4. 4
   Preheat Oven to 375 degrees.
5. 5
   Once ingredients start to get golden and crispy add rice, walnuts, and basil.
6. 6
   After mixture starts to stick together, add Picante and hot sauce, cook untill sauce disolves.
7. 7
   Fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).
8. 8
   Place shell halves on a baking pan and bake for 45 minutes.