Healthy Baked Stuffed Eggplant

Recipe by ChefWhiz
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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Rinse eggplant and cut in half lengthwise.
  • Remove pulp, leaving 1/2 inch of outer shell.
  • Dice pulp and set in a bowl.
  • Place butter or margarine, if used, in large, heavy skillet or nonstick skillet over medium-high heat.
  • Add onion, mushrooms, seasonings, and meat.
  • Saute, stirring constantly, 8 to 10 minutes or until meat begins to brown.
  • Stir in tomato paste, wheat germ if used, and eggplant pulp.
  • Cook 5 minutes, or just until warm.
  • Lightly spray an ovenproof dish large enough to hold two eggplant shells with vegetable oil.
  • Spoon meat mixture into each eggplant shell and place in prepared dish. Bake 20 to 30 minutes. Remove from oven.
  • If desired, sprinkle some freshly grated Parmesan or Romano cheese on top of each eggplant half before serving. Then sprinkle chopped fresh parsley on top of each.
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