Baked Stuffed Eggplant
2 small italian eggplants
1. Preheat oven to 350°F. Cut eggplants in half lengthwise. Score cut side at 1/2-inch intervals. Brush lightly with 1 teaspoon of the olive oil; place cut side down on baking sheet. Bake about 15 minutes, or until browned and eggplant is tender when pierced with skewer. Reduce oven temperature to 350°.
Contributor: Lose Weight & Stay Fit, Woman's Day V7#5
Yield: 6 servings
Preparation Time: 1:45
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