Low Fat Vegetable-Stuffed Eggplant Recipe

Low Fat Vegetable-Stuffed Eggplant Recipe

Ingredients

• 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

Method

1. Preheat oven to 400°F.
2. Halve eggplant lengthwise.
3. Scoop out pulp, leaving 1/4-inch-thick shell.
4. Chop pulp; set aside.
5. In large nonstick skillet, saute onion and garlic in cooking spray until onions are tender.
6. Add reserved eggplant pulp, red bell pepper, zucchini and mushrooms; saute about 5 minutes, until vegetables are crisp-tender.
7. Stir in tomatoes, wheat germ, parsley, thyme, pepper, salt and red-pepper flakes.
8. Cook 1 minute.
9. Fill eggplant shells with vegetable mixture; sprinkle with cheese; bake 25 to 30 minutes, until shells are tender and cheese is lightly browned.
10. Makes 2 servings.
11. Preparation time: 15 minutes.
12. Baking time: 30 minutes.
13. 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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