Makes 2 servings / 235 calories per serving
1 serving = 1 stuffed eggplant half and 1 stuffed tomato

1 small eggplant
Spray olive oil or other spray cooking oil
3 medium round tomatoes, divided
1/2 sweet onion, chopped
1/4 C. dry plain bread crumbs
1/2 C. 1% low-fat cottage cheese
2 T. chopped fresh herbs (cilantro, thyme, parsley)
1 tsp. garlic powder
Salt and pepper to taste
2 T. grated Parmesan cheese

Cut the eggplant in half lengthwise. Scoop out and reserve the eggplant flesh to within 1/4" of the edge. Chop the removed eggplant flesh and place in a bowl. Spray the eggplant shells very lightly with olive oil and sprinkle with salt; set aside. Cut the top core off two of the tomatoes and gently scoop out the tomato flesh and seeds, leaving a 1/4" thick shell intact; set aside.

Chop the remaining tomato and add to the bowl with the eggplant. Mix in the chopped onion, bread crumbs, cottage cheese, herbs, garlic powder, salt, and pepper; mix well. Transfer the filling in batches to a food processor and pulse a few times until blended. Gently fill the eggplant shells and tomato shells with the filling. Place the four filled shells in a small oven-safe baking dish, such as an 8" square baking dish or loaf pan. Sprinkle the Parmesan cheese over the tops of the stuffed shells; bake in the oven for 30 to 40 minutes. The eggplant may require the full 40 minutes, while the tomatoes will probably be done after 30 minutes. Next, preheat the broiler to high heat. Place the stuffed vegetables under the broiler for about 4 minutes to brown the top of the filling.

Place one stuffed eggplant half and one stuffed tomato on each of two serving plates. Let them sit for a few minutes before serving, being careful to avoid escaping steam.

This was plenty to serve two people. Not only were the vegetables stuffed, but we were too! Luckily, the filling consisted of healthy ingredients, so there was no guilt associated with our "stuffed" feeling. I used a very small eggplant - look for one that is about half or 2/3 of the length of a full-sized eggplant. If you can only find a large eggplant, the filling would probably be just enough to fill the two halves without using tomatoes. If you only want to stuff tomatoes, the filling would probably be enough to fill 6 medium to large tomatoes. The two stuffed veggies had a very different taste. The eggplant tasted very Italian. Oddly, it was almost like eating a pasta dish. The tomato was sweet and absolutely delish!