Stuffed Eggplant serves 4
Stuffed Eggplant
If you are looking for an easy, healthy eggplant recipe this is definitely the one to try.
|
2 small eggplant
2 tablespoons olive oil 1/2 cup onion, chopped 3 cloves garlic, chopped 4-5 mushrooms, thinly sliced 2 tomatoes, chopped |
2 thin slices wheat bread, cubed
1 tablespoon chopped fresh parsley 1/2 tablespoon marjoram salt to taste 1/4 cup shredded vegan Parmesan-Reggiano |
- Cut eggplant in half lengthwise. Using a paring knife cut around the edge of the cut side of the eggplant leaving 1⁄4 -1/2-inch around the outside.
- Using a spoon scoop out the inside of the eggplant and cut the flesh into cubes.
- Place empty eggplant shells in oven-proof baking dish.
- Pre-heat oven to 350°.
- Heat oil a large skillet over medium heat.
- Add onion, garlic and eggplant cubes to oil. Cook about 5 minutes.
- Stir in mushrooms, tomatoes, bread cubes, parsley, marjoram and salt to eggplant.
- Cover, cook vegetables 10-12 minutes.
- Arrange vegetables inside eggplant shells, top with Parmesan-Reggiano and cook uncovered about 40 minutes.
Calories 202, Fat 9.9g, Cholesterol 6mg, Sodium 172mg
Carbohydrates 24.4g, Fiber 10.1 g, Sugars 8.8g, Protein 8.0g
Carbohydrates 24.4g, Fiber 10.1 g, Sugars 8.8g, Protein 8.0g
