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SUPER STUFFED EGGPLANT Recipe | |
Vegetable | |
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Ingredients:
1 1/2 Cups bread crumbs2 Eggplants 2 Tomatoes - diced 1/2 Cup Green bell pepper - diced 1/2 Cup Onion - diced 1/3 Cup Celery - diced 1/8 Tsp. Salt 1/4 Tsp. Black pepper 2 Tbsp. Fresh parsley - minced 2 Tbsp. nonfat Parmesan cheese Vegetable cooking spray
Directions:
Preheat oven 350 degrees. Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells 3/8-inch-thick. If necessary, trim off a small piece off the bottom of each shell, so that each half 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 shallow baking dish coated with vegetable spray. Sprinkle 1 1/2 teaspoons Parmesan on top of each shell. Bake for 25 minutes, until filling heats through and top is golden brown. | |