Stuffed Eggplant w/ daiya cheese, low salt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
canola oilpromise fat free spreadthymerosemaryshallots parsley freshtomato freshitalian eggplant medium sizebaby zucchiniDaiya Mozzarella shredded cheese
Halve two small to medium sized eggplants. Cut off stem, even bottom. Carve center space with 1/2" eggplant edging. Chop center eggplant.
In sauce pan, add canola oil, shallots, herbs and chopped eggplant. Saute 5-7 minutes.
Chop zucchini and red tomato into cubes. Add to saute pan with 0.5 cup tomato sauce. Stir in promise margarine for another 2-3 minutes until vegetables lucid.
Coat baking dish with cooking spray. Spray underside eggplants. fill centers with sauteed mix.
Top with 2 tbspns each daiya mozzarella shreds. Bake in 375 F degree oven for 25-30 minutes until eggplant edge turns golden and cheese is well melted.
Remove, cool, serve as side to meat dish.
Serving Size: Makes 4 servings, 164 calories each
Number of Servings: 4
Recipe submitted by SparkPeople user ANNMH185.
In sauce pan, add canola oil, shallots, herbs and chopped eggplant. Saute 5-7 minutes.
Chop zucchini and red tomato into cubes. Add to saute pan with 0.5 cup tomato sauce. Stir in promise margarine for another 2-3 minutes until vegetables lucid.
Coat baking dish with cooking spray. Spray underside eggplants. fill centers with sauteed mix.
Top with 2 tbspns each daiya mozzarella shreds. Bake in 375 F degree oven for 25-30 minutes until eggplant edge turns golden and cheese is well melted.
Remove, cool, serve as side to meat dish.
Serving Size: Makes 4 servings, 164 calories each
Number of Servings: 4
Recipe submitted by SparkPeople user ANNMH185.
Nutritional Info Amount Per Serving
- Calories: 163.1
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 178.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 8.3 g
- Protein: 4.0 g
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