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Italian Stuffed Eggplant

Veggie.Lover's picture
  Eggplants 2 Medium
  Vegetable cooking spray 1
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Diced zucchini 1 1⁄4 Cup (20 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped green pepper 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Chopped tomato 3⁄4 Cup (12 tbs)
  Canned no salt added tomato sauce 8 Ounce (1 Can)
  Cooked brown rice 1 Cup (16 tbs) (Cooked Without Salt / Fat)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Unsalted sunflower kernels 1 Tablespoon, toasted
  Dried italian seasoning 1 Teaspoon
  Shredded part skim mozzarella cheese 4 Ounce (Cup)

Wash eggplants; cut each in half lengthwise.
Carefully remove pulp, leaving a 1/4-inch-thick shell.
Chop pulp, reserving 2 cups.
Set eggplant shells aside.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add onion and next 4 ingredients; saute until tender.
Stir in 2 cups reserved eggplant, tomato, and tomato sauce.
Cook, uncovered, 15 minutes, stirring occasionally.
Remove from heat; stir in rice, Parmesan cheese, sunflower kernels, and Italian seasoning.
Place eggplant shells in a shallow baking dish coated with cooking spray.
Spoon vegetable mixture evenly into shells.
Bake, uncovered, at 350° for 10 minutes or until thoroughly heated.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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