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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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âUsing only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out.â Rosalind Pope - Greensboro, North Carolina Ingredients:
2 cups cubed eggplant |
1 medium zucchini, chopped |
3/4 teaspoon salt, divided |
1 small onion, chopped |
3 garlic cloves, minced |
4 teaspoons olive oil |
2 large tomatoes, chopped |
1/4 teaspoon pepper |
4 medium green peppers |
4 ounces reduced-fat monterey jack cheese or part-skim mozzarella cheese, cut into 8 pieces |
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram |
1 can (8 ounces) tomato sauce |
topping: |
3 tablespoons panko (japanese) bread crumbs |
2 tablespoons grated parmesan cheese |
1 tablespoon olive oil |
1/8 teaspoon cayenne pepper |
Directions:
1. Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry.
2. In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat.
3. Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture.
4. Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown. Yield: 8 servings.
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