TMB studio
Veggie-Stuffed Eggplant
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 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."
Ingredients
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1 medium eggplant
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1/2 cup chopped onion
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2 garlic cloves, minced
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1/2 cup chopped fresh mushrooms
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1/2 cup chopped zucchini
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1/2 cup chopped sweet red pepper
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3/4 cup seeded chopped tomatoes
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1/4 cup toasted wheat germ
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2 tablespoons minced fresh parsley
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Dash crushed red pepper flakes
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1 tablespoon grated Parmesan cheese
Directions
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1.
Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
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2.
In a large 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.
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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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