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Hall Cook Book

Stuffed Eggplant

Category: Main Dish / Submtd By: Heather Goldman

Yield: 4 Servings

This is one of carter's favorite meals. - heather.

2 Large Eggplant	2 Leeks, Cut Into Chunks
Nonstick Cooking Spray	2 Cloves Garlic, Minced
1 Medium Zucchini, Cut Into Chunks	6 Mushrooms, Cut Into Chunks
4 Tomatoes, Seeds Removed, Cut	1/4 Cup Olive Oil
-Into Chunks	3/4 Cup Whole Grain Bread Crumbs
1 Yellow Bell Pepper, Cut Into	-Or Wheat Germ
-Chunks	1 Egg, Beaten
1 Green Bell Pepper, Cut Into	Cheddar Cheese, Shredded
-Chunks

Slice the eggplants vertically, dividing in half.
Prick the insides with a fork.
Place upside down on paper towels for 30 minutes to get rid of any bitterness.
Spray a skillet with nonstick cooking spray.
Cook the eggplant in the skillet on low heat for 20 minutes, or until the meat of the eggplant is tender.
Let cool.

Place the zucchini, tomatoes, yellow bell pepper, green bell pepper, and leeks into a large bowl.
Cut out the meat from the eggplants and chop it into chunks.
You should be left with 4 eggplant "shells".
Add the eggplant to the vegetable bowl.
Add the olive oil, bread crumbs, and egg.
Mix well.
Fill each eggplant shell with equal amounts of the vegetable mixture.
Sprinkle the eggplants with a bit more of the bread crumbs, followed by some cheddar cheese.

Bake in a 350 degree oven for 30 minutes, or until the vegetables are tender when pricked with a fork and the bread crumbs are browned.


Per Serving: 405 Cal (37% from Fat, 12% from Protein, 51% from Carb); 13 g Protein; 18 g Tot Fat; 3 g Sat Fat; 11 g Mono Fat; 56 g Carb; 14 g Fiber; 131 mg Calcium; 6 mg Iron; 1064 mg Sodium; 62 mg Cholesterol

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