Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium eggplant1/2 pound of ground chicken1 medium onion, diced1 cup of mushrooms, fresh or canned, sliced2 Tbsp. of minced garlic1/8 tsp. of cayenne pepper1 Tbsp. of fresh Thyme1 tsp. italian mixed herbs, dried1 egg1/2 cup of bread crumbs1 cup reduced-fat shredded cheeseNon-stick cooking spray
~Preheat oven to 350 degrees
1.) Slice off the top end off the eggplant, slice in half lengthwise. Scoop out most of eggplant, leaving a 3/4 inch border to hold the shape of the eggplant. Put eggplant "meat" in medium saucepan filled with water and boil until very soft.
2.) Saute' onion in a skillet sprayed with non-stick cooking spray until partially translucent (2-4 minutes). Add garlic, mushrooms, pepper and herbs and cook for about 1 minute stirring frequently.
3.) Add ground chicken to the onion mixture and stir - make sure to break up any chunks. Cook until no longer pink and lightly browned.
4.) In a large bowl place drained eggplant, onion/chicken mixture and stir. Let cool a few minutes (if it's too hot it will cook the egg!!). Add bread crumbs, cheese and egg; mix thoroughly.
5.) Scoop mixture into the eggplant shells and place on a pan sprayed with non-stick cooking spray.
6.) Put in oven and bake for 30 minutes.
~ Makes 4 servings (1/4 eggplant)
** This is a very flexible recipe... feel free to add bell peppers or diced tomatoes, etc. and to change the spices (rosemary and basil are great) to your liking **
Number of Servings: 4
Recipe submitted by SparkPeople user KERRYMONIQUE.
1.) Slice off the top end off the eggplant, slice in half lengthwise. Scoop out most of eggplant, leaving a 3/4 inch border to hold the shape of the eggplant. Put eggplant "meat" in medium saucepan filled with water and boil until very soft.
2.) Saute' onion in a skillet sprayed with non-stick cooking spray until partially translucent (2-4 minutes). Add garlic, mushrooms, pepper and herbs and cook for about 1 minute stirring frequently.
3.) Add ground chicken to the onion mixture and stir - make sure to break up any chunks. Cook until no longer pink and lightly browned.
4.) In a large bowl place drained eggplant, onion/chicken mixture and stir. Let cool a few minutes (if it's too hot it will cook the egg!!). Add bread crumbs, cheese and egg; mix thoroughly.
5.) Scoop mixture into the eggplant shells and place on a pan sprayed with non-stick cooking spray.
6.) Put in oven and bake for 30 minutes.
~ Makes 4 servings (1/4 eggplant)
** This is a very flexible recipe... feel free to add bell peppers or diced tomatoes, etc. and to change the spices (rosemary and basil are great) to your liking **
Number of Servings: 4
Recipe submitted by SparkPeople user KERRYMONIQUE.
Nutritional Info Amount Per Serving
- Calories: 314.1
- Total Fat: 12.8 g
- Cholesterol: 115.8 mg
- Sodium: 640.5 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 7.0 g
- Protein: 27.0 g
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