Italian Stuffed Eggplant (Aubergine) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Surprise the hungriest of appetites with a gargantuan serving of this satisfying vegetable dish. Toasted sunflower kernels add unexpected crunch. This is a meatless version, made to be low-fat, low-cal. You could certainly add any meat you may have in mind for a change. Ingredients:
2 medium eggplants |
vegetable oil cooking spray |
1 1/4 cups onions, chopped |
1 1/4 cups zucchini, diced |
1 cup fresh mushrooms, sliced |
3/4 cup green pepper, chopped |
1 garlic clove, minced |
3/4 cup tomato, chopped |
1 (8 ounce) can no-salt-added tomato sauce |
1 cup brown rice (cooked) |
1/4 cup parmesan cheese, freshly grated |
1 tablespoon unsalted sunflower seeds, toasted |
1 teaspoon italian seasoning |
1/4 teaspoon salt |
1 cup part-skim mozzarella cheese, shredded |
Directions:
1. Wash eggplants and cut in half lengthwise. Carefully remove pulp, leaving 1/4-inch-thick shells.
2. Chop pulp, and set aside 2 cups. (Reserve remaining pulp for another use). Set eggplant shells aside.
3. Coat a nonstick skillet with cooking spray; place over medium heat until hot.
4. Add onion and next 4 ingredients; cook, stirring constantly, until tender.
5. Stir in 2 cups eggplant pulp, tomato, and tomato sauce.
6. Cook, uncovered, 15 minutes.
7. Remove from heat; stir in rice and next 4 ingredients.
8. Arrange eggplant shells in a shallow baking dish coated with cooking spray; spoon vegetable mixture evenly into shells.
9. Bake, uncovered, at 350 degrees for 10 minutes or until thoroughly heated.
10. Sprinkle with mozzarella cheese; bake 5 additional minutes or until cheese melts.
11. Serve eggplant boats on individual plates and garnish if desired.
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