Cheesy Vegetable-Stuffed Eggplant - 24.4g Carbs, 8.3g Fiber
From: Spark People user: CHEF_MEG
This recipe is part of "The SparkPeople Cookbook." This was an excellent
member-submitted recipe that required very few tweaks to improve its
healthy profile.
Prep: 10 min
Cook: 20 min
Servings: 4
2 small eggplants (see Note)
1 Tbsp olive oil
1 onion, finely chopped
1 garlic clove, peeled and minced
1 small zucchini, chopped
Pinch of black pepper
1/2 cup tomato sauce
1 cup low-sodium petite diced canned tomatoes OR
4 plum [Roma] tomatoes, peeled, de-seeded, and diced
1/2 teaspoon dried thyme
1 tsp dried basil
1 cup shredded Monterrey Jack cheese
4 Tbsp grated Parmesan cheese
1. Preheat oven to 375 degrees F. Prepare a baking pan with nonstick
cooking spray.
2. Trim the stems from the eggplant, and cut them in half lengthwise.
Cut the pulp from the center of each half, leaving about 1/2-inch shell
of flesh.
3. Cube the eggplant pulp into 1/2-inch pieces. Place a large saute
pan over moderate heat, then add the oil. Once the oil is hot, add
the onion, garlic, zucchini, black pepper, and the cubed eggplant.
Cook, stirring until very tender, about 5 to 7 minutes. Add the
tomato sauce, tomatoes, thyme, and basil; and heat through.
4. Lightly spray the cut edges of the eggplant with nonstick cooking
spray, then spoon one-quarter of the vegetable mixture into each shell.
Top each eggplant with one-fourth of the Monterrey Jack and Parmesan.
5. Place the stuffed eggplants in the prepared baking pan and bake
until the eggplant is hot and the cheese is bubbly, 20 to 25 minutes.
Note: Use small eggplants of about 1/2 pound each if you can. The
larger the eggplant, the more bitter it will be. The small, thin
Japanese eggplants would also work well here.
Servings: 4
Nutrition per Serving:
208.8 Calories, 9.8g Total Fat, 16.6mg Cholesterol, 194.2mg Sodium,
24.4g Total Carbs, 8.3g Dietary Fiber, 9.6g Protein
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