Italian Style Stuffed Eggplant
Ingredients
- 2 medium eggplant (1 to 1 1/2 pounds each)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning, crushed
- ¼ teaspoon salt
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 1 cup fat-free ricotta cheese
- 1 ounce Parmesan cheese, finely grated (1/4 cup)
- ¼ cup chopped fresh basil
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