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STUFFED EGGPLANT

4 servings.
Each serving equals four 5 A Day servings
 

Ingredients

1½ cups bread crumbs
2 eggplants
2 tomatoes, diced
1/2 cup green bell pepper, diced
1/2 cup onion, diced
1/3 cup celery, diced
1/8 Tbsp. salt
1/4 Tbsp. black pepper
2 Tbsp. fresh parsley, minced
2 Tbsp. parmesan cheese
Vegetable cooking spray
 

Directions

Preheat oven to 350 degrees F.

Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells 3/8-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside.

Coat large skillet with vegetable cooking spray. Chop up reserved eggplant and add to skillet. Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender.

Remove skillet from heat.

Stir in bread crumbs and parsley. Spoon mixture into the hollow eggplant shells.

Arrange stuffed shells in a shallow baking dish coated with vegetable spray. Sprinkle 1½ tsps Parmesan on top of each shell. Bake for 25 minutes, until filling heats through and top is golden brown.
 

Nutritional analysis per serving:
Calories 269, Fat 3g, Calories from Fat 10%, Protein 9g, Carbohydrates 52g, Cholesterol 1mg, Fiber 9g, Sodium 419mg.
 

CDC.gov - 5 a Day