Stuffed Eggplant Ingredients: Olive oil/ cooking spray ¾ cup ff parmesan 1 ½ cups bread crumbs 3 tablespoons olive oil 2 eggplants (app. 8 oz. each) 1 medium onion, finely chopped 1 teaspoon oregano 1 can (14 ½ ounces) diced tomatoes 1 small zucchini, coarsely chopped ½ cup crumbled feta Salt & pepper to taste
Directions: Set oven to 375 degrees. Spray 9 x 13 baking dish with cooking spray. In a small bowl, mix ¼ cup of the parm, ½ cup of bread crumbs, 1 tablespoon of olive oil and set aside. Half an eggplant lengthwise and scoop out the eggplant flesh, leaving a ¾ inch thick shell. Sprinkle the shells with olive oil and salt and roast in oven for 25 minutes, or until they are tender. Meanwhile, in a large skillet over medium heat, heat the remaining two tablespoons of olive oil, onion, garlic and oregano. Cook, stirring often, for about 5 minutes, or until onion softens. Coarsely chop the eggplant flesh. Add it to the pan with tomatoes, zucchini, salt and pepper. Cook, stirring occasionally for 10 minutes or until the vegetables are cooked through. Remove the pan from heat and leave to slightly cool. Stir the feta, remaining 1 cup of bread crumbs and half cup parm into the warm eggplant mixture. Taste for seasoning. Fill the eggplant shells and top with bread crumb mixture. Bake for 35 minutes or until the breadcrumbs are golden and the mixture is hot. Nutrition facts: Serves 4 Calories – 353 Fat – 11 Carbs – 49 Fiber – 9 Sugar – 11 Cholesterol – 4 Sodium – 998 Protein - 17
Life is too short to be anything but Happy!
Fitness Minutes: (25,634) Posts: 4,977 8/3/10 11:00 A
Lol! I sure will...i gotta do it before it goes bad in the refrigerator..LOL! Hate when that happens! If you decided to try it again, well i'd like to hear if you liked it and what it was you did with it. Soo you come back an post here..hee hee!
Let us know what you decide to do... I really should give it a try again. Last time I tried it I was pregnant and hormonal, lol! Maybe that could have affected it!! Good luck! They are VERY good for you!!
*Amber* ~ALP for the BLC~
current weight: 163.0
Fitness Minutes: (25,634) Posts: 4,977 8/3/10 12:22 A
Here is a recipe I love! Smells just like a pizza while baking.
Roasted Eggplant and Tomatoes
Slice small eggplant across into 1/4 inch slices (I leave the skin on)
Slice 3 plum tomatoes into 1/4 inch slices
Put eggplant and tomato slices into large bowl and toss with 2 tablespoons olive oil, 2 cloves minced garlic, 1 tsp. dried basil (or 6 fresh basil leaves), and salt and pepper to taste.
Spray a cookie sheet with olive oil spray and arrange eggplant in a single layer on sheet (overlapping as little as possible), arrange tomatoes on top of eggplant slices. Bake for 35-45 minutes, or until vegetables are nicely browned, in a preheated oven at 425 F. Sprinkle with fresh Parmesan cheese and serve.
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