Low Fat Baked Stuffed Eggplant Recipe

Ingredients

2 small italian eggplants

--about 8 ounces each

2 teaspoons olive oil, divided

1/2 cup chopped onion

1 tablespoon chopped ham

1 tablespoon pine nuts

1 cup cooked white rice

1 plum tomato, seeded and diced

salt and pepper, to taste

1 tablespoon chopped italian parsley

1 teaspoon grated parmesan cheese

Method

1.Preheat oven to 350°F.

Cut eggplants in half lengthwise.

Score cut side at 1/2-inch intervals.

Brush lightly with 1 teaspoon of the olive oil; place cut side down on baking sheet.

Bake about 15 minutes, or until browned and eggplant is tender when pierced with skewer.

Reduce oven temperature to 350°.

2.Meanwhile, in large skillet, over medium-low heat, combine onions and remaining olive oil.

Sauté, stirring, about 5 minutes, or until onion is tender.

Stir in ham, pine nuts, rice, tomatoes, salt and pepper until blended.

Remove from heat.

3.Using a spoon, carefully remove the eggplant flesh, leaving a 1/2-inch-thick shell intact.

Chop flesh; add to the rice mixture.

Pack eggplant-rice mixture into scooped-out eggplant shells.

Sprinkle with parsley and Parmesan cheese.

Arrange on baking sheet.

Cover lightly with foil; bake 20 minutes.

Uncover and bake about 10 minutes longer, or until tops are browned.

Per serving: About 159 calories, 5g protein, 28g carbohydrate, 4g fat, 24% calories from fat, 1mg cholesterol, 48mg sodium, 6g fiber.

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