2 sm. eggplants
1/2 c. raw lean ground beef (or lamb)
4 tbsp. tomato paste
1 tbsp. dried onion flakes
1 tbsp. dried mint leaves
Salt & pepper to taste
1/4 tsp. each cinnamon & nutmeg
Pinch of dried garlic
1 tbsp. lemon juice
2 tsp. each bread crumbs & Romano cheese

Cut eggplants in half lengthwise. Scoop out some of the eggplant from the center of each half, enough to make 3/4 cup finely diced eggplant.

Combine the diced eggplant with remaining ingredients; except bread crumbs and Romano cheese. Spoon filling into the eggplant halves, spreading it with the fork so that all cut surfaces are covered with filling. Sprinkle with bread crumbs and cheese.

Arrange halves in shallow nonstick baking dish (sprayed with Pam). Bake 1 hour uncovered in 350 degree oven. Makes 4 servings; 110 calories each.

Variation: Omit cinnamon and nutmeg. Substitute dry red wine for lemon juice. Substitute thyme for the mint and Parmesan for the Romano.