Baked Rice Stuffed Eggplant

0 Dots     2 small Italian eggplants, about 8 oz each
0      1 small onion, chopped
4      1 cup cooked white rice
0      1 fresh tomato, chopped
5      5 oz shaved baked ham, chopped
2      2/3 cup fat free mozzarella cheese
2     1 cup spaghetti sauce (check the Dots)

13 Dots

Preheat oven to 400 degrees F. Cut eggplants in half lengthwise. Score the cut side and spray with cooking spray; place cut side down on a baking sheet. Bake until eggplant is tender when pierced with a skewer, about 15 minutes. Reduce oven temp to 350 and remove the eggplant. Allow eggplant to cool, cut side up, for about 30 minutes. Meanwhile, saute' onion in a skillet with cooking spray until tender. Stir in cooked rice, ham, cheese and salt and pepper to taste. Add the spaghetti sauce and combine well.

Scoop out the center of the eggplant halves and chop. Leave enough in the shell to make it sturdy enough to fill. Add chopped eggplant to the rice mixture. Scoop filling into the shells. Sprinkle lightly with parmesan cheese, if desired, and return to oven for 10 minutes or until filling is heated thoroughly.

4 servings @ 3 1/2 Dots each

Makes great leftovers!

Thanks to Joe Washington for this delicious recipe!