Stuffed Eggplant serves 4

Stuffed Eggplant

If you are looking for an easy, healthy eggplant recipe this is definitely the one to try. 

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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 Parmesan-Reggiano

1. 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. 
2. Using a spoon scoop out the inside of the eggplant and cut the flesh into cubes.
3. Place empty eggplant shells in oven-proof baking dish. 
4. Pre-heat oven to 350°.
5. Heat oil a large skillet over medium heat. 
6. Add onion, garlic and eggplant cubes to oil. Cook about 5 minutes. 
7. Stir in mushrooms, tomatoes, bread cubes, parsley, marjoram and salt to eggplant.
8. Cover, cook vegetables 10-12 minutes.
9. 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