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Vegetable-Stuffed Eggplant

vegetables, vegetarian

1 large eggplant
1 cup chopped onion
2 large clov garlic; minced
nonstick cooking spray
3/4 cups chopped red bell pepper
3/4 cups chopped zucchini
3/4 cups chopped mushrooms
1 cup seeded chopped tomatoes
1/2 cup wheat germ
1/4 cup chopped fresh parsley
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/2 teaspoon salt; optional
1 dash crushed red-pepper flakes
4 teaspoons grated fat-free parmesan cheese

1. Preheat oven to 400F.

2. Halve eggplant lengthwise. Scoop out pulp, leaving 1/4-inch-thick shell. Chop pulp; set aside.

3. In large nonstick skillet, saute onion and garlic in cooking spray until onions are tender. Add reserved eggplant pulp, red bell pepper, zucchini and mushrooms; saute about 5 minutes, until vegetables are crisp-tender. Stir in tomatoes, wheat germ, parsley, thyme, pepper, salt and red-pepper flakes. Cook 1 minute.

4. Fill eggplant shells with vegetable mixture; sprinkle with cheese; bake 25 to 30 minutes, until shells are tender and cheese is lightly browned.

Makes 2 servings. Preparation time: 15 minutes. Baking time: 30 minutes.

Per serving: About 241 cal, 15 g pro, 43 g car, 4 g fat, 15% cal from fat, 0 mg chol, 305 mg sod, 13 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 2 servings

Preparation Time: 0:00

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