Total Calories: 310
Scoop the pulp from the eggplant and reserve the shells. Dice the pulp and reserve.
Sauté the garlic in the oil until translucent. Add the eggplant pulp and sauté until soft.
Add the salt, oregano, basil and rosemary and mix thoroughly. Remove from the heat and add the liquid egg substitute and breadcrumbs and mix.
Brown the ground beef under a broiler, drain off the fat and add to the eggplant mixture.
Stuff the eggplant shells with the eggplant and meat mixture. Bake at 400 degrees for one hour.
Serve with lemon wedges.
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