This Quiche is yummy!
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recipe=308291 This is yummy too!
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
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