Italian Stuffed Eggplant
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
large |
eggplant |
|
1/2 |
pound |
Italian sausage |
|
1 |
small |
onion -- diced |
|
1 |
large |
clove garlic -- minced |
|
1 |
tablespoon |
olive oil |
|
1 |
tablespoon |
unsalted butter |
|
14 1/2 |
ounces |
no salt added diced tomatoes with basil & garlic & oregano -- drained |
|
1 |
whole |
roasted red pepper -- diced |
|
1/2 |
cup |
panko |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
cup |
grated fresh Parmesan cheese |
| Heat oven to 350°F. Cut eggplant in half. Scoop out pulp leaving a 1/2 inch shell. Dice the pulp. Heat oil and butter in large skillet. Add diced eggplant, onion, and sausage. Cook until browned. Add garlic and cook for 30 seconds. Add tomatoes, red pepper, and Italian seasoning. Heat through. Remove from heat and add panko and cheese. Stuff into eggplant halves. Bake for 35 minutes or until shells are tender. Makes 4 servings. |
| Per Serving: 411 Calories; 28g Fat (59.6% calories from fat); 16g Protein; 26g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 640mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 4 1/2 Fat. |