• Pre-heat the oven at 425°F (220°C).
• Half the eggplants and place them on a shallow baking dish.
• Lightly salt the eggplant flesh and spray with a light amount of olive oil spray; and then, place them facing down on the baking dish.
• Put the eggplants in the center rack of the oven for about 20 minutes (or until the flesh is soft),
• Meanwhile, mix the breadcrumbs, basil, salt, garlic, parsley, rosemary, thyme, and red pepper in a bag. Alternatively, you can use an Italian seasoning mix.
• Remove the eggplants from the oven, turn them over, and let them sit for a couple of minutes so they can release all excess water. Turn them over and pat them to remove any additional excess water. Remove excess water from the baking sheet.
• Apply a generous amount of seasoned breadcrumbs on the halved eggplants.
• Put them back on the baking pan with the flesh part facing up. Spray a light amount of olive oil over the breadcrumb mixture.
• Place them on the top rack of the oven for an additional 10 minutes -or until the breadcrumbs start to turn slightly golden.
• Remove them from the oven and top them with your tomato sauce (or meat sauce) of choice (see instructions below), the shredded mozzarella cheese, and some grated parmesan.
• Put them back in the oven for a couple of minutes, or until the cheese is melted.
• Enjoy!

For the tomato sauce:

• Heat a pan over medium with a couple of teaspoons of olive oil.
• Add the ground turkey (optional), the diced onion, and the garlic.
• Cook until the onion is translucent and the meat is brown.
• Add the low-sugar tomato sauce (or my oil-free pizza sauce), and diced tomatoes, and let everything simmer for at least 15 minutes.