Low Fat Vegetable-stuffed Eggplant Recipe

Low fat dishes can be difficult to find but recipes like Vegetable-stuffed Eggplant are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients eggplant / vegetable-stuffed.

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Vegetable-stuffed Eggplant Ingredients

Low Fat Vegetable-stuffed Eggplant

  • 1 large eggplant
  • 1 cup chopped onion
  • 2 large clov garlic, minced
  • nonstick cooking spray
  • 3/4 cups chopped red bell pepper
  • 3/4 cups chopped zucchini
  • 3/4 cups chopped mushrooms
  • 1 cup seeded chopped tomatoes
  • 1/2 cup wheat germ
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, optional
  • 1 dash crushed red-pepper flakes
  • 4 teaspoons grated fat-free parmesan cheese
  • 1.Preheat oven to 400°F.
  • 2.Halve eggplant lengthwise.
  • Scoop out pulp, leaving 1/4-inch-thick shell.
  • Chop pulp; set aside.
  • 3.In large nonstick skillet, saute onion and garlic in cooking spray until onions are tender.
  • Add reserved eggplant pulp, red bell pepper, zucchini and mushrooms; saute about 5 minutes, until vegetables are crisp-tender.
  • Stir in tomatoes, wheat germ, parsley, thyme, pepper, salt and red-pepper flakes.
  • Cook 1 minute.
  • 4.Fill eggplant shells with vegetable mixture; sprinkle with cheese; bake 25 to 30 minutes, until shells are tender and cheese is lightly browned.
  • Makes 2 servings.
  • Preparation time: 15 minutes.
  • Baking time: 30 minutes.
  • Per serving: About 241 cal, 15 g pro, 43 g car, 4 g fat, 15% cal from fat, 0 mg chol, 305 mg sod, 13 g fiber.
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