Stuffed Eggplant Recipe
Ingredients
2 medium eggplants (about 1 found each)
1/4 cup water, chicken broth, vegetable broth, or wine
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 small green bell pepper, chopped
1 cup chopped fresh or low-sodium canned tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
Pinch of cayenne pepper
1/4 cup low-sodium tomato juice or water
1/2 cup nonfat whole-grain bread crumbs
Directions
Preheat oven to 375 degrees.
Cut the stem ends off of the eggplants and cut the eggplants in half lengthwise.
Remove pulp, leaving a shell of 1/4 inch.
Chop the eggplant pulp and set aside.
Heat the water, broth, or wine in a large skillet over medium heat.
Add onion, celery, and garlic.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Add reserved eggplant pulp, green pepper, tomatoes, parsley, basil leaves, thyme, black pepper, cayenne pepper, and tomato juice or water.
Simmer until eggplant is tender, about 5 minutes.
Stir in bread crumbs.
Place eggplant shells close together on a nonstick baking dish.
Stuff eggplant shells with vegetable mixture.
Bake for 35 minutes or until shells are tender.
Cut the stem ends off of the eggplants and cut the eggplants in half lengthwise.
Remove pulp, leaving a shell of 1/4 inch.
Chop the eggplant pulp and set aside.
Heat the water, broth, or wine in a large skillet over medium heat.
Add onion, celery, and garlic.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Add reserved eggplant pulp, green pepper, tomatoes, parsley, basil leaves, thyme, black pepper, cayenne pepper, and tomato juice or water.
Simmer until eggplant is tender, about 5 minutes.
Stir in bread crumbs.
Place eggplant shells close together on a nonstick baking dish.
Stuff eggplant shells with vegetable mixture.
Bake for 35 minutes or until shells are tender.
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