Cheesy Stuffed Eggplant

1 Eggplant (486 grams whole, cooked to 150 grams) (3 green)

1.5 cups diced tomatoes (I used Rotel but any diced tomatoes would work) (3 green)

8 ounces low fat mozzarella cheese (2 lean)

1 tsp Marjoram Leaves (1 condiment)

1/2 tsp Garlic Salt (1 condiment)

1 tsp Thyme (1 condiment)

1/2 tsp black pepper (1 condiment)

4 TB no-sugar Spaghetti Sauce (2 condiments)

My eggplant started weighting 486 grams.  Cut off both ends and cut in half. Scoop out the insides and dice them into 1/2 inch pieces.  Save the skins to use as a boat.

Preheat oven to 375 degrees. Spray an 8x8 casserole dish with non-stick cooking spray. Place Eggplant boats in dish.  Set aside.

Add marjoram, garlic salt, thyme & pepper to a 10" skillet with the diced eggplant.  Cook until tender. About 5-7 minutes.  Measure the cooked eggplant. You only want to use 150 grams, cooked weight.  Add back to skillet and add 1.5 cups of diced tomatoes.  I only had Rotel on hand, but any diced tomoatoes would work.  Cook together for 2-3 minutes.

Divide the eggplant mixture evenly between the 2 Eggplant boats.  Top each with 4 ounces of low fat mozzarella cheese.

Bake at 375 for 20 minutes or until cheese bubbles.  Remove from oven and top with 2 TB of no-sugar Spaghetti Sauce.

This entire recipe is 2 servings.  Each serving is 1 lean, 3 green and 3 condiments.

250 calories, 14 g carbs, 14 g fat, 18 g protein

This recipe is adapted from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1074662