Stuffed Eggplant

1 single 3/4-to-1-pound fruit could also be used. rom "Diabetic Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 bread, 1 3/4 vegetable, 3/4 fat.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  small eggplants (about 6-7 oz. each)
• 1  tablespoon olive oil
• 1  cup  chopped portabella mushroom
• 1⁄2 cup  chopped onion
• 2  garlic cloves, minced (grated is easier)
• 1⁄2 cup chopped tomato
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  plain breadcrumbs
• 1  tablespoon  grated parmesan cheese
• 1⁄4 teaspoon ground pepper (or less, to taste)
•  salt

Directions

1. Preheat oven to 350 Fahrenheit.
2. Cut eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4-inch-thick shell; chop the scooped flesh. Place the shells on a baking pan and bake 15 minutes.
3. While shells bake, prepare the filling. Heat the oil in a medium nonstick skillet over medium-high heat. Add chopped eggplant,mushroom, onion, and garlic. Cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato and cook, stirring, 1 minute longer. Add the remaining ingredients.
4. Spoon mixture into the eggplant shells, then return them to the oven. Bake 15 to 20 minutes or until filling is heated through.