Vegetable stuffed eggplant

Recipe Information

Ingredients

• 2 small eggplants

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 1 clove garlic, peeled and minced

• 1 small zucchini, chopped

• Pinch of black pepper

• 1⁄2 cup tomato sauce

• 1 cup low-sodium petite diced canned tomatoes

• 1⁄2 teaspoon dried thyme

• 1 teaspoon basil

• 1 cup Monterey Jack cheese

• 4 tablespoons grated Parmesan cheese

Directions

• Spray a cooking pan with olive oil and preheat oven to 375° F.

• Cut the eggplant in half lengthwise. Then remove the center of each half making a shell to be filled later.

• Cut the eggplant that was removed from the center into 1/2 inch pieces.

• Place a large pan over moderate heat and add the olive oil, onion, garlic, zucchini, black pepper, and the cubed eggplant. Cook for about 6 minutes or until tender, stirring occasionally. Add the tomatoes, tomato sauce, thyme, and basil and cook for another 3 minutes.

• Fill each shell of the eggplant with one quarter of the vegetable mix. Then top it with cheese as desired.

• Place the stuffed eggplants in the cooking pan and bake for about 20 minutes or until the cheese has melted.

Nutrition (per serving)

• Calories: 209 cal

• Total fat: 10g

• Sodium: 194mg

• Carbohydrate: 24g

• Fiber: 8g

• Protein: 10g