I wanted to try stuffed eggplant, but didn't want a super-high fat meal. This worked out perfectly. To save time, I microwaved the halved and boated eggplant for 2-1/2 minutes (in a dish, covered with plastic wrap). I brushed the eggplant with olive oil, saIted it, and roasted it for a couple of minutes. I then sauted the chopped eggplant I had removed before microwaving, along with portobellos, garlic, olive oil, and balsamic. I added a little pesto and a handful of pinenuts. Roasted some thick slices of tomato, again brushed with olive oil and balsamic. Served the stuffed eggplant topped with half a roasted tomato, a dab of pesto, and some fresh mozzarella.