Veggie-Stuffed Eggplant
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 ⓘ
Instructions
- Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
- In a
- 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
- . Bake at 400° for 20-25 minutes or until shells are tender.
Nutrition & Diet Analysis (per serving)
478
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).