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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ruby Williams writes from Bogalusa, Louisiana, For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy. Ingredients:
1 medium eggplant |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/2 cup chopped fresh mushrooms |
1/2 cup chopped zucchini |
1/2 cup chopped sweet red pepper |
3/4 cup seeded chopped tomatoes |
1/4 cup toasted wheat germ |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
dash crushed red pepper flakes |
1 tablespoon grated parmesan cheese |
Directions:
1. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
2. 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.
3. 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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