Preheat the oven to 200°C (400°F).

Prepare the eggplants: Cut the eggplants lengthwise and make crosswise cuts in the flesh with a knife, making sure not to pierce the skin. Brush them with olive oil and place them on a baking tray.

Bake for 20-25 minutes, or until tender. Remove from the oven and let cool.

Prepare the filling: While the eggplants are baking, heat a little oil in a pan. Sauté the onion, red bell pepper, and garlic until softened.

Season: Add the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper. Cook over medium heat for 10 minutes.

Stir in the shredded chicken and mix well. Cook for another 5 minutes.

Fill the eggplants: Using a spoon, scoop out the flesh of the eggplants, leaving a 1 cm border to maintain their shape. If desired, sprinkle low-fat cheese on top.

Bake again: Place the stuffed eggplants on the tray and bake for another 5-10 minutes, or until heated through and the cheese (if used) melts.