|PREHEAT oven to 400° F. |
CUT eggplants in half lengthwise. Score cut side at 1/2-inch intervals; brush lightly with 1 teaspoon oil. Place cut-side-down on baking sheet.
BAKE for about 15 minutes or until eggplant is browned and tender when pierced. Reduce oven temperature to 350° F; remove baking sheet to wire rack. Turn eggplant halves cut-side-up to cool partially.
COMBINE onion and remaining oil in large, nonstick skillet. Cook, stirring occasionally, for about 5 minutes. Stir in rice, tomato, ham, pine nuts, parsley, salt and pepper until blended. Cover; remove from heat.
Eggplant is often bitter so it MUST be salted and drained first. Sprinkle the cut sides with coarse salt and let it drain in a colander for at least half an hour but up to 2 hours before cooking. Rinse with cool water and pat dry with a paper towel.
SCOOP out pulp from eggplant, being careful not to break skin. Leave enough pulp inside shell of skin to form a lining; save the scooped-out pulp. Set shells aside.
ADD pulp to rice mixture; mix well. Spoon into eggplant shells. Sprinkle with cheese.
BAKE for an additional 10 minutes or until filling is heated through.
WW Points: 2
Cal: 100 ; Fat: 5 ; Fiber: 1