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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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1 single 3/4-to-1-pound fruit could also be used. rom Diabetic Cooking for Everyone , by Carol Gelles. Exchanges: 1/4 bread, 1 3/4 vegetable, 3/4 fat. Ingredients:
2 small eggplants (about 6-7 oz. each) |
1 tablespoon olive oil |
1 cup chopped portabella mushroom |
1/2 cup chopped onion |
2 garlic cloves, minced (grated is easier) |
1/2 cup chopped tomato |
2 tablespoons chopped fresh parsley |
1 tablespoon plain breadcrumbs |
1 tablespoon grated parmesan cheese |
1/4 teaspoon ground pepper (or less, to taste) |
salt |
Directions:
1. Preheat oven to 350 Fahrenheit.
2. Cut eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4-inch-thick shell; chop the scooped flesh. Place the shells on a baking pan and bake 15 minutes.
3. While shells bake, prepare the filling. Heat the oil in a medium nonstick skillet over medium-high heat. Add chopped eggplant,mushroom, onion, and garlic. Cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato and cook, stirring, 1 minute longer. Add the remaining ingredients.
4. Spoon mixture into the eggplant shells, then return them to the oven. Bake 15 to 20 minutes or until filling is heated through.
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