Veggie Loaded Eggplant

Name: Veggie Loaded Eggplant Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2- 1lb-1 1/4lb eggplants; 2 cups diced zucchini; 2 cups dice yellow (summer) squash; 3/4 chopped onion; 1 cup chopped celery; 1 cup quartered grape tomatoes; 1 8 oz can no salt added tomato sauce; 1/2 c petite diced tomatoes (can use no/low salt); 2 tbsp ground flaxseed; 1/4 cup fat free shredded cheddar (or preferred cheese just adjust calories); 1/4 cup grated parmesan cheese; 1 tbsp extra virgin olive oil; 1 tbsp minced garlic; pepper to taste

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 4

Ingredients

2- 1lb-1 1/4lb eggplants2 cups diced zucchini2 cups dice yellow (summer) squash3/4 chopped onion1 cup chopped celery1 cup quartered grape tomatoes1 8 oz can no salt added tomato sauce1/2 c petite diced tomatoes (can use no/low salt)2 tbsp ground flaxseed1/4 cup fat free shredded cheddar (or preferred cheese just adjust calories)1/4 cup grated parmesan cheese1 tbsp extra virgin olive oil1 tbsp minced garlicpepper to taste

Directions

Slice eggplant in 1/2, scoop out "guts" leaving about a 1" shell. Cook eggplant "guts" with all other ingredients except cheese in large pan until tender. Stuff shells with veggie mix, spread cheese evenly among 4 shells, bake at 375 for 45 minutes or until eggplant shell is at desired tenderness

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHARPIE2.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 203.5
Total Fat: 3.7 g
Cholesterol: 6.2 mg
Sodium: 302.9 mg
Total Carbs: 37.0 g
Dietary Fiber: 12.3 g
Protein: 11.5 g

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