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stuffed-eggplant-2 recipe

Date: Sun, 7 May 2000 12:15:32 EDT
From: RWard2121@aol.com
Message-ID: (df.40051a4.2646f0a4@aol.com)

                     *  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 pieces.

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; saute 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; saut=E9 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.

kwlacto lacto