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stuffed eggplant

                     *  Exported from  MasterCook  *

                             Stuffed Eggplant

Recipe By     : Cooking Light, May 1995, page 76,  I adjusted to be fat-free    
Serving Size  : 8   side dish or 4 main dish        

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- (1 pound)
     1/4  teaspoon      salt
   2      tablespoons    veg. stock  or other saute liquid
   1      cup           chopped onion
   1 1/2  cups          fresh breadcrumbs
     1/2  cup           fat-free parmesean  divided
   3      tablespoons   chopped fresh flat-leaf parsley
     1/4  teaspoon      pepper
   1      clove         garlic -- minced
                        Vegetable cooking spray
   1                    garlic clove -- minced
   1      cup           no-salt-added tomato sauce
     1/4  teaspoon      dried basil
     1/8  teaspoon      salt
     1/8  teaspoon      pepper
                        Parsley sprigs -- (optional)

Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 

Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to 
cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just 
until pulp can be removed from peel. Carefully remove pulp, reserving peels. 
Mash pulp; set aside.
Heat veg stock or other sute liquid in a nonstick skillet over medium heat. 
Add eggplant pulp and onion; sauté for 7 minutes or until tender. Remove from 
heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons parmesean, parsley, 1/4 
teaspoon pepper, and 1 minced garlic clove.
Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking 
dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture 
onto each peel. Bake at 350 degrees for 20 minutes or until thoroughly heated.
Place a saucepan coated with cooking spray over medium heat. Add 1 minced 
garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, 
and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Yield: 8 
servings (serving size: 2 pieces stuffed eggplant and 2 tablespoons sauce).  
Sprinkle with a little ff parmesean.