Stuffed and Roasted Eggplant (Aubergine) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Low Fat - Low Carb Oh so good Ingredients:
2 medium eggplants |
vegetable oil cooking spray (1 spray) |
2 medium onions |
2 zucchini |
2 yellow squash |
2 italian tomatoes |
1 sweet potato |
1 garlic clove, minced |
2 teaspoons olive oil |
1/8 teaspoon table salt (to taste) |
1/8 teaspoon black pepper (to taste) |
1 cup fat free mozzarella cheese |
Directions:
1. Preheat oven to 400°F.
2. Slice eggplant lengthwise (do not peel). Place on a pan sprayed with cooking spray.
3. Dice remaining vegetables into 1/4-inch pieces. Add garlic, oil and seasoning. Place into another pan.
4. Bake both eggplants and vegetables in oven for 20 minutes.
5. Let rest for a few minutes. Then scoop out center of eggplant and add to vegetable mix. Add cheese and fill eggplant shells.
6. Place back in oven for 15 more minutes.
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