Low Fat Vegetable-stuffed Eggplant Recipe

Ingredients

1 large eggplant

1 cup chopped onion

2 large clov garlic, minced

nonstick cooking spray

3/4 cups chopped red bell pepper

3/4 cups chopped zucchini

3/4 cups chopped mushrooms

1 cup seeded chopped tomatoes

1/2 cup wheat germ

1/4 cup chopped fresh parsley

1 teaspoon dried thyme leaves

1/2 teaspoon black pepper

1/2 teaspoon salt, optional

1 dash crushed red-pepper flakes

4 teaspoons grated fat-free parmesan cheese

Method

1.Preheat oven to 400°F.

2.Halve eggplant lengthwise.

Scoop out pulp, leaving 1/4-inch-thick shell.

Chop pulp; set aside.

3.In large nonstick skillet, saute onion and garlic in cooking spray until onions are tender.

Add reserved eggplant pulp, red bell pepper, zucchini and mushrooms; saute about 5 minutes, until vegetables are crisp-tender.

Stir in tomatoes, wheat germ, parsley, thyme, pepper, salt and red-pepper flakes.

Cook 1 minute.

4.Fill eggplant shells with vegetable mixture; sprinkle with cheese; bake 25 to 30 minutes, until shells are tender and cheese is lightly browned.

Makes 2 servings.

Preparation time: 15 minutes.

Baking time: 30 minutes.

Per serving: About 241 cal, 15 g pro, 43 g car, 4 g fat, 15% cal from fat, 0 mg chol, 305 mg sod, 13 g fiber.

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