Make 3-4 cuts in the eggplant flesh, being careful not to cut through the skin.
Salt liberally - rubbing into the flesh, and coating the tops.
Set in a colander to drain for 30-60 minutes.
Pan-Roast the Eggplant
Rinse the eggplants thoroughly with cold water and pat dry.
Heat a skillet, add EVOO (a couple tablespoons so the bottom of the pan is coated), and lay the eggplants in.
Cook, turning a couple times, until browned and softened. The flesh may even swell up and burst a bit in the centers.
Drain on paper towels, and then place flesh side up in baking dish or on a cookie sheet.
Make the Filling
Using the pan the eggplant just came from, add the diced onion, pepper, and jalapeno, with a dash of salt, and cook until mostly softened.
Add the minced garlic and stir for 30 seconds, until fragrant.
Add in the ground meats, and cook until browned.
If there is excess grease at this point, soak it from the pan with paper towels before continuing.
Add in the can of diced tomatoes - including liquid.
Sprinkle in the taco seasoning - start with 1 tablespoon, stir in, and then adjust to taste - more seasoning, extra salt/pepper, as needed.
Simmer for ~ 5 minutes, until slightly thickened and the flavors have had a chance to meld.
Remove from heat, and add in the egg white. Stir thoroughly. This just adds a little extra binding to the filling, you can omit if desired. Be sure you stir in quickly so you don't end up with scrambled eggs!
Make an indent in the eggplant flesh by pushing in with a spoon. If needed, scoop out some of the flesh.
Scoop the meat filling into the eggplant halves, dividing evenly, and piling high.
Add about an inch hot water to the baking dish.
Cover, and bake at 350F for 20-30 minutes.
After 20-30 minutes, mix together the bread crumbs and cheese, uncover the eggplant, sprinkle the bread crumb mixture on top, and switch to broil for a few minutes until lightly browned and melty.
Let the eggplants sit for at least 10 minutes to rest and cool slightly, before serving.
Serving suggestion: serve with a side of farro, quinoa, or rice.Medifast "Lean and Green" modifications: To make this lean and green approved, leave off the bread crumbs, and decrease the onion used in the meat mixture. One full lean and green serving would be two stuffed eggplant halves.