This comes from the Moosewood Cookbook for vegetarians, but I added and
subtracted to make it lower fat and more tasty.
3 medium eggplants
2 cups minced onion
2 cups cooked brown rice
1 cup lowfat tofu, cubed
1/2 lb. mushrooms, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 8 oz can marinara sauce (optional)
1. Cut the eggplants in half lengthwise. Use a spoon to scoop out the
insides, leaving a 1/2 inch shell. Chop the eggplant scooping into small
2. Saute the peppers, mushrooms, onions, and garlic in a large skillet with
a few tablespoons of water over medium heat for about 5 minutes. Add the
eggplant, and cook until the eggplant is tender (about 10 minutes). Add the
tofu, and cook about 5 minutes more. Transfer all the ingredients to a large
3. Add the rice into the mixture, and mix together. Add salt and pepper to
taste if you wish.
4. Preheat the oven at 375. Fill the eggplant shells. Bake in the oven for
30-40 minutes. Serve hot. You can top with marinara sauce if you wish.