My first time cooking with eggplant made me nervous - but this dish turned out well! It is similar to stuffed peppers.
Ingredients
4 small Italian eggplants
Nonstick spray
8 oz ground chicken
1 green pepper, chopped
1 onion, chopped
2 tsp minced garlic
1 tomato, diced
1/2+ cup water
1/4 cup pearl barley
Basil + other Italian seasonings
Grated Romano cheese
Shredded Parmesan cheese
Directions
-Line a baking sheet with foil. Halve eggplants lengthwise, then scoop out flesh with spoon, leaving shell thick enough that it won't fall apart! Coat eggplant shells with nonstick spray, invert on baking sheet. Chop scooped eggplant.
-Coat a large skillet with nonstick spray. Over medium-high heat, cook chicken, pepper, onion, chopped eggplant, and garlic for about 4-5 minutes. Add tomatoes, water, and barley. Reduce heat, cover, and simmer for 25 minutes or until barley is tender. About halfway through the chicken mix's cooktime I added the cheeses, basil, and a variety of other seasonings.... Italian seasoning mix, garlic powder, etc. I just kept adding until I felt it tasted right!
-Meanwhile, broil eggplant shells for about 12 minutes, turning halfway through.
-Scoop chicken mix into eggplant shells and sprinkle cheese on top to serve. Yum!
Eggplant shells ready to go in the oven! 
Chicken mix, ready to go in the eggplant shells!
Ready to eat!!
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