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
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
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