Stuffed Eggplant

This recipe is yummy and easy to alter for different tastes. For starters, if you are watching your waistline, either use less of or ditch the cheese (or you could also use a low fat cheese). It's also a good meal to make for vegetarians. It's so filling you will not miss the meat! Eggplant is definitely a faux meat as far as I am concerned, anyway.. Manga Manga!

Stuffed Eggplant

Ingredients

2 Eggplants

3 Cloves of garlic

1 Medium yellow or white onion, chopped

2 Tomatoes, chopped

2 TBSP of olive oil

½ Cup mushrooms, chopped

1 Green pepper, chopped

1 tsp. of garlic powder

1 tsp. of onion powder

1 tsp. of salt

1 tsp. Italian seasoning

4 Fresh basil leaves, coarsely chopped

¼ Cup of grated parmesan cheese

½ Cup of mozzarella cheese

Directions

1.      Preheat oven to 425 degrees, Cut eggplant in half. Scoop insides of eggplant out and set aside. Put hollowed out eggplant in oven for 20 minutes or until soften.

2.      Heat olive oil in a large skillet; add onions, garlic, tomatoes, mushrooms, basil leaves. Coarsely chop eggplant and add to skillet. Add garlic and onion powder, salt, Italian seasoning, and parmesan cheese. Cook until soft.

3.      Take hollowed eggplant out of oven and fill with the vegetable mixture. Sprinkle shredded mozzarella over each eggplant half. Return to oven and cook until cheese melts.

Food for Thought

·         Eggplant is an excellent source of fiber, vitamins, and is very reasonably priced.

·         Get creative by experimenting with rice, polenta, quinoa, and ground meats. Which are all delicious in this recipe.