Stuffed Eggplant

Methods/steps

Preheat oven to 350 degrees.

Slice eggplants in half lengthwise. Remove pulp from eggplant skins, leaving a thin wall. Set aside hollowed shells.

Dice eggplant pulp into small pieces. Spray a skillet with non-stick cooking spray. Brown ground beef over medium heat. When beef is almost done, add onions and cook until onions are translucent. Add diced eggplant, oregano, basil, garlic, salt and pepper. Saute, stirring frequently, until eggplant begins to soften. Stir in tomato sauce.

Coat a shallow baking dish with non-stick cooking spray. Season shells of eggplant with salt and pepper, if desired. Fill with stuffing mixture. Sprinkle evenly with Parmesan cheese. Cover with foil and bake for 35-40 minutes. Remove from oven and sprinkle with mozzarella cheese. Return to oven, uncovered, and bake for 5 minutes or until mozzarella is melted.

Nutrition Information per serving:
396 Calories; 6g Fat (27.4% calories from fat); 17g Protein; 16g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 645mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat.