Hamburger Stuffed Eggplant

Halve eggplant lengthwise and scoop out pulp leaving 1/2 inch shell. (I run a paring knife 1/2 inch from the edge of the eggplant and angled to maintain the 1/2 inch shell and then scoop out with a spoon.) Chop the pulp for addition to the stuffing. Cook the eggplant shells in boiling water for five minutes and drain well. Spray nonstick pan with cooking spray; sauté the chopped eggplant pulp and green pepper for approximately 5 minutes; spray with butter spray if desired. Remove from heat and cool slightly. Add the sautéed mixture to the raw hamburger along with the breadcrumbs, chives, salt, pepper, half of the cheese, and the egg; mix well. Shape into two balls and press into the eggplant shells in a 9x7x2 inch pan. Slice thin slices of the top and bottom of the tomato and then slice the remainder of the tomato into 4 thick slices. Place two slices of tomato on top of each half of the stuffed eggplant and sprinkle with remainder of the cheese. Bake for 45 minutes in a 375 degree oven.