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Recipes
Side Dishes
Stuffed Eggplant
4 servings. Each serving equals four 5 A Day
servings.
Ingredients
1½ cups bread crumbs
2 eggplants
2 tomatoes, diced
½ cup green bell pepper, diced
½ cup onion, diced
1/3 cup celery, diced
1/8 Tbsp. salt
¼ Tbsp. black pepper
2 Tbsp. fresh parsley, minced
2 Tbsp. Parmesan cheese
vegetable cooking spray
Preheat oven to 350ºF.
Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving
the shells 3/8-inch-thick. If necessary, trim a small piece off the bottom
of each shell so it won't tip over. Set aside.
Coat large skillet with vegetable cooking spray. Chop up reserved eggplant and add to skillet. Add tomato, bell pepper, onion, celery, salt and black
pepper. Place skillet over medium heat; cover and cook about 5 minutes,
until vegetables are tender.
Remove skillet from heat. Stir in bread crumbs and parsley. Spoon mixture into the hollow eggplant shells.
Arrange stuffed shells in a shallow baking dish coated with vegetable
spray.
Sprinkle 1½ tsps Parmesan on top of each shell. Bake for 25 minutes, until
filling heats through and top is golden brown.
Nutritional analysis per serving: Calories 269, Fat 3g,
Calories from Fat 10%, Carbohydrates 52g, Protein 9g,
Fiber9g, Cholesterol 1mg, Sodium 419mg.
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