Veggie stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 small eggplant1 cup frozen corn1 small onion chopped1 small tomato chopped1 clove garlic minced4 1/2 tsp canola oil2 Tbsp minced parsley1/2 tsp salt1/4 tsp oregano1/4 tsp pepper1/2 cup water1/2 cup shedded cheddar cheese
Cut eggplant in half lengthwise remove pulp, leaving 1/4 in shell.
Cube pulp; set shells aside.
In large skillet, saute the eggplant pulp, corn,onion, tomato and
garlic in oil until tender.
Stir in seasonings.
Spoon mixture into shells. Place in an ungreased baking dish pour water into dish.
Cover and bake at 350 for 25-30 minutes or until heated through. Uncover;
sprinkle with cheese. Bake 5 minutes until cheese melts.
Cube pulp; set shells aside.
In large skillet, saute the eggplant pulp, corn,onion, tomato and
garlic in oil until tender.
Stir in seasonings.
Spoon mixture into shells. Place in an ungreased baking dish pour water into dish.
Cover and bake at 350 for 25-30 minutes or until heated through. Uncover;
sprinkle with cheese. Bake 5 minutes until cheese melts.
Nutritional Info Amount Per Serving
- Calories: 336.1
- Total Fat: 17.0 g
- Cholesterol: 17.3 mg
- Sodium: 121.6 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 10.5 g
- Protein: 10.6 g
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