Low Cal Stuffed Eggplant

Recipe by Fat Free Queen
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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.
  • Chop insides into little chunks and place in bowl of water to rid of the bitter.
  • In a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.
  • Preheat Oven to 375 degrees.
  • Once ingredients start to get golden and crispy add rice, walnuts, and basil.
  • After mixture starts to stick together, add Picante and hot sauce, cook untill sauce disolves.
  • Fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).
  • Place shell halves on a baking pan and bake for 45 minutes.
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