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Baked Stuffed Eggplant

italian, main dishes, ham

2 small italian eggplants
--about 8 ounces each
2 teaspoons olive oil; divided
1/2 cup chopped onion
1 tablespoon chopped ham
1 tablespoon pine nuts
1 cup cooked white rice
1 plum tomato; seeded and diced
salt and pepper; to taste
1 tablespoon chopped italian parsley
1 teaspoon grated parmesan cheese

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°.

2. Meanwhile, in large skillet, over medium-low heat, combine onions and remaining olive oil. Sauté, stirring, about 5 minutes, or until onion is tender. Stir in ham, pine nuts, rice, tomatoes, salt and pepper until blended. Remove from heat.

3. Using a spoon, carefully remove the eggplant flesh, leaving a 1/2-inch-thick shell intact. Chop flesh; add to the rice mixture. Pack eggplant-rice mixture into scooped-out eggplant shells. Sprinkle with parsley and Parmesan cheese. Arrange on baking sheet. Cover lightly with foil; bake 20 minutes. Uncover and bake about 10 minutes longer, or until tops are browned.

Per serving: About 159 calories, 5g protein, 28g carbohydrate, 4g fat, 24% calories from fat, 1mg cholesterol, 48mg sodium, 6g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 1:45

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