* Exported from MasterCook *
Stuffed Eggplant
Recipe By : Cooking Light, May 1995, page 76, I adjusted to be fat-free
Serving Size : 8 side dish or 4 main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant -- (1 pound)
1/4 teaspoon salt
2 tablespoons veg. stock or other saute liquid
1 cup chopped onion
1 1/2 cups fresh breadcrumbs
1/2 cup fat-free parmesean divided
3 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon pepper
1 clove garlic -- minced
Vegetable cooking spray
1 garlic clove -- minced
1 cup no-salt-added tomato sauce
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
Parsley sprigs -- (optional)
Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4
pieces.
Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to
cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just
until pulp can be removed from peel. Carefully remove pulp, reserving peels.
Mash pulp; set aside.
Heat veg stock or other sute liquid in a nonstick skillet over medium heat.
Add eggplant pulp and onion; sauté for 7 minutes or until tender. Remove from
heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons parmesean, parsley, 1/4
teaspoon pepper, and 1 minced garlic clove.
Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking
dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture
onto each peel. Bake at 350 degrees for 20 minutes or until thoroughly heated.
Place a saucepan coated with cooking spray over medium heat. Add 1 minced
garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt,
and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Yield: 8
servings (serving size: 2 pieces stuffed eggplant and 2 tablespoons sauce).
Sprinkle with a little ff parmesean.