Total Calories: 243
Heat oven to 350° F. Cut eggplants in half and scoop out pulp, leaving a 1/2 -inch shell with peel. (A pineapple or fruit knife works beautifully to cut out pulp.) In food processor or by hand, chop pulp into small pieces. Heat 2 tablespoons oil in skillet sauté eggplant pulp for 3 to 4 minutes, stirring. Add onion, garlic, 1/4 cup parsley, and celery sauté 4 to 5 minutes, stirring. Add olives, basil, oregano, cayenne pepper, cracker crumbs, lemon juice, eggs, and 1/2 cup Swiss cheese blend well. Fill eggplant shells with this mixture. Top each with equal amounts of chopped tomato sprinkle with salt and pepper. Drizzle about 1 teaspoon olive oil on each. Place on oiled baking sheet and bake for 30 to 40 minutes or until hot and bubbly. Last 10 minutes of cooking time, remove and sprinkle with remaining 1/2 cup grated cheese mixed with 2 tablespoons minced parsley.
* If using medium-size eggplants, cut each half in two.
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