Preheat oven to 400 degrees. Brush bottom of 13 x 9-inch baking pan with salad oil. Cut eggplant in half lengthwise. (Do not cut off stem end) Place eggplant cut side down in oiled pan. Bake 25 minutes. Scoop out flesh of eggplant, leaving 1/4-inch thick layer. Refrigerate shells. Chop eggplant; set aside.
In medium skillet heat 2 tablespoons salad oil. Saute' onion and garlic over medium heat until onion is softened, about 3 minutes. Add eggplant, salt and pepper. Reduce heat and cook 10 minutes, stirring occasionally. Cool to room temperature; stir in 2 tablespoons cheese.
In large bowl beat egg whites with cream of tartar until stiff but not dry. Fold 1/3 egg whites into eggplant; then fold in remaining. Place shells in baking dish; spoon eggplant into them; sprinkle with remaining cheese. Bake 25 minutes.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4|
|Calories from Fat: 11 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 79.5mg||3 %|
|Potassium 403.2mg||11 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 6.1g|
|Protein 4.8g||7 %|
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Calories per serving: 69
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