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Stuffed Eggplant

Categories:
main dish, poultry, vegetables, low fat, chicken

1 medium eggplant
1 boneless skinless chicken breast
2 tablespoons oil
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 cup canned tomatoes
1/4 cup liquid from tomatoes
1/4 cup chopped celery
1/2 cup sliced mushrooms
1 cup bread crumbs
Freshly-ground black pepper; to taste

Preheat oven to 350 degrees. Cut eggplant in half. Scoop out the pulp and chop it. Leave a shell 1/4-inch thick. Cut the chicken breast into thin strips and sauté it in the oil. Chop and slice all of the vegetables. Add the eggplant, vegetables and liquid to the chicken. Simmer, covered until tender. Add bread crumbs, salt and pepper and stir until mixed. (Other good seasonings for this dish include tarragon and lemon or cajun spices.) Fill eggplant shells with the mixture. Place eggplant in a casserole dish with a little water. Cover with foil and bake until thoroughly heated -- about 15 minutes. This recipe yields 2 servings. Nutritional Analysis Per Serving: Calories 490; Fat (grams) 21; Percent calories from fat 38; Percent polyunsaturated 12; Percent saturated 6; Percent monounsaturated 20; Cholesterol (milligrams) 42; Sodium (milligrams) 675; Protein (grams) 24; Carbohydrate (grams) 52; Fiber (grams) 4.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 560 Calories (kcal); 19g Total Fat; (29% calories from fat); 38g Protein; 61g Carbohydrate; 68mg Cholesterol; 742mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 meat, 3 starch, 2 vegetable servings. Weight Watcher points calculated at 11 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Yield: 2 servings

Preparation Time: 0:00



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