Name: Veggie-Stuffed Eggplant
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1 medium eggplant -; 1/2 cup chopped onion -; 2 garlic cloves, minced -; 1/2 cup chopped fresh mushrooms -; 1/2 cup chopped zucchini -; 1/2 cup chopped sweet red pepper -; 3/4 cup seeded chopped tomatoes -; 1/4 cup toasted wheat germ -; 2 tablespoons minced fresh parsley -; 1/2 teaspoon dried thyme -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; Dash crushed red pepper flakes -; 1 tablespoon grated Parmesan cheese -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Veggie-Stuffed Eggplant

1. 1 medium eggplant -

2. 1/2 cup chopped onion -

3. 2 garlic cloves, minced -

4. 1/2 cup chopped fresh mushrooms -

5. 1/2 cup chopped zucchini -

6. 1/2 cup chopped sweet red pepper -

7. 3/4 cup seeded chopped tomatoes -

8. 1/4 cup toasted wheat germ -

9. 2 tablespoons minced fresh parsley -

10. 1/2 teaspoon dried thyme -

11. 1/4 teaspoon salt -

12. 1/4 teaspoon pepper -

13. Dash crushed red pepper flakes -

14. 1 tablespoon grated Parmesan cheese -

How to cook deliciously - Veggie-Stuffed Eggplant

1. Stage

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.

2. Stage

In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.

3. Stage

Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.