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 350F.

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.

Return to Vegetables

Return to Vegetarian