Stuffed Eggplant

Directions

1. 1
   Preheat oven to 350 degrees .
2. 2
   Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
3. 3
   Boil the scooped-out center part until very soft, about 10 minutes.
4. 4
   Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
5. 5
   Season the ground meat with salt and pepper.
6. 6
   Add the seasoned meat to the pan and saute until meat begins to brown slightly.
7. 7
   Drain the meat removing the extra, unnecessary fat.
8. 8
   Let cool.
9. 9
   In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
10. 10
    In a bowl mix together the cooked eggplant, vegetables, cooked meat, herbs, 1 cup of the cheese, whey crisps and egg whites.
11. 11
    Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
12. 12
    Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a greased baking dish, and bake for 50 minutes at 350.
13. 13
    Plate and enjoy.