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Veggie-Stuffed Eggplant

Total Time

Prep: 25 min. Bake: 20 min.

Makes

2 servings

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."
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Ingredients

  • 1 medium eggplant
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped sweet red pepper
  • 3/4 cup seeded chopped tomatoes
  • 1/4 cup toasted wheat germ
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • 1 tablespoon grated Parmesan cheese

Directions

  1. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
  2. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.
  3. Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

Nutrition Facts

1 each: 186 calories, 3g fat (1g saturated fat), 2mg cholesterol, 363mg sodium, 35g carbohydrate (16g sugars, 12g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

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