Stuffed Eggplant

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1 medium eggplant (about 1 pound)

1/4 teaspoon salt

2 teaspoons olive oil

1 cup chopped onion

1 1/2 cups fresh breadcrumbs

1/2 cup (2 ounces) finely grated fresh Romano cheese, divided

3 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon pepper

1 garlic clove, minced

Vegetable cooking spray

1 cup no-salt-added tomato sauce

1/4 teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon pepper

Parsley sprigs (optional)

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