Total Calories: 740
Scoop out the cores of the eggplants leaving a ½ inch thick shell and chop and reserve the pulp. Cook the shells in salted boiling water for 3 minutes.
Sauté the shallots, and garlic in 2 tablespoons of olive oil over medium heat in a large skillet for 5 minutes. Add the remaining olive oil and the chopped eggplant pulp and parsley and sauté for 10 minutes. Remove from the stove and stir in the bread crumbs, chives, basil, oregano, cilantro, salt and pepper. Add the cheese, egg substitute and walnuts.
Stuff the eggplant shells with the mixture, cover with aluminum foil and bake at 350 degrees for 20 minutes. Uncover and bake for 10 minutes more until the stuffing is crisp and golden brown.
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