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Veggie-Stuffed Eggplant Recipe

  • 2servings
  • 45minutes
  • 186calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium eggplant

  2. 1/2 cup chopped onion

  3. 2 garlic cloves, minced

  4. 1/2 cup chopped fresh mushrooms

  5. 1/2 cup chopped zucchini

  6. 1/2 cup chopped sweet red pepper

  7. 3/4 cup seeded chopped tomatoes

  8. 1/4 cup toasted wheat germ

  9. 2 tablespoons minced fresh parsley

  10. 1/2 teaspoon dried thyme

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

  13. Dash crushed red pepper flakes

  14. 1 tablespoon grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Veggie-Stuffed Eggplant Recipe photo by Taste of Home Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.

  2. In a large nonstick skillet 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.

  3. Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender. Yield: 2 servings.

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