Cut each eggplant in half. Score the flesh of each half with a knife and drizzle with oil. Cook in the microwave on high for 20 minutes.

In a pan, fry the diced tomatoes until the liquid evaporates.

Mix the cooked tomatoes, tuna, and the scooped-out eggplant flesh.

Refill the eggplants with the mixture and broil in the oven or microwave with a little low-fat cheese on top.