Veggie-Stuffed Eggplant Recipe

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Ingredients:

Serving

Directions:

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.
Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender. Yield: 2 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.94 Kcal (912 kJ)
Calories from fat	15.36 Kcal
		% Daily Value*
Total Fat	1.71g	3%
Cholesterol	2.5mg	1%
Sodium	529.1mg	22%
Potassium	1275.21mg	27%
Total Carbs	42.21g	14%
Sugars	15.91g	64%
Dietary Fiber	10.79g	43%
Protein	10.59g	21%
Vitamin C	91.2mg	152%
Iron	2.6mg	14%
Calcium	126.3mg	13%

Amount Per 100 g
Calories	44.41 Kcal (186 kJ)
Calories from fat	3.13 Kcal
		% Daily Value*
Total Fat	0.35g	3%
Cholesterol	0.51mg	1%
Sodium	107.83mg	22%
Potassium	259.88mg	27%
Total Carbs	8.6g	14%
Sugars	3.24g	64%
Dietary Fiber	2.2g	43%
Protein	2.16g	21%
Vitamin C	18.6mg	152%
Iron	0.5mg	14%
Calcium	25.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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