4 baby eggplants (about 4 oz. each)
2 tsp. olive oil
2 tbsp. each diced onion and red bell pepper
1 garlic clove, minced
1/2 c. part skim Ricotta cheese
1 egg, beaten
3 tbsp. seasoned dried bread crumbs
1/4 tsp. each basil leaves, oregano leaves and salt
Dash pepper
3 oz. shredded Mozzarella cheese, divided

Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4 inch thick shells. Reserve shells; chop pulp and reserve. Preheat oven to 350 degrees F. In small skillet heat oil; add onion, pepper, eggplant pulp and garlic and saute until vegetables are tender. Remove from heat and stir in Ricotta cheese, then egg, bread crumbs and seasonings.

Spray 10x6x2 inch flameproof baking dish with nonstick cooking spray. Spoon 1/8 inch of eggplant mixture into each reserved shell and transfer shells to sprayed dish. Bake until mixture is hot and shells are tender, about 25 minutes. Remove shells from oven and sprinkle each with an equal amount of Mozzarella cheese; broil until cheese is melted.

Makes 4 servings.