Stuffed Eggplant Recipe

Ingredients: 1 eggplant 1 cup Fat free chicken broth A bulb of garlic, peeled and chopped (but if that’s too much garlic for you adjust to your tastes) 1 sweet onion, chopped 1 cup chopped peppers 1/2 cup chopped celery, 1 chopped tomato (I also had some scallions I needed to use up and some zucchini and black olives so I threw those in as well. It works for almost any vegetable you like, just toss it in the mix) 1 15oz. can Hunts tomato sauce 16 oz 99% fat free ground chicken or turkey 1/2 cup chopped flat leaf parsley 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp Italian seasoning 1/2 tbsp black pepper 1 tsp salt 1/2 tsp crushed red pepper (please feel free to season to taste and don’t feel the need to stick to my proportion’s) 1/4 cup shredded Mozzarella 1/4 cup grated parmesan Oil spray Directions: Preheat oven to 400°F. Wash and cut your eggplant in half lengthwise. Place in a baking dish and spray the tops lightly with olive oil. Place in the oven for 50 minutes or until the middle is soft and cooked all the way through. Well the eggplant is cooking, use an extra large frying pan and On medium heat put in the chicken broth. Then add your garlic to cook for a few minutes, then add the onions, peppers, and celery. (Feel free to add any additional vegetables you have that you think might taste good in the mix.) Cook this for about 15 minutes and then add the chopped tomatoes and parsley. Let cook for a few more minutes and mix in your can of tomato sauce. Again cook all together for about 10 minutes. At this point add in your ground chicken or turkey and chop into little bits with a spatula and mix it all in together and cook until the meat is cooked all the way through. Keep stirring and scraping the brown bits from the bottom and if you need to add a little bit more water or chicken broth, do so. Then add all the spices and reduce heat to simmer. When the eggplant is cooked remove it from the oven and scoop out the middle, leaving the outer shells in the baking dish to be filled. Chop up the eggplant that you scooped out and add into the large pan and mix the eggplant into it. Let simmer all together for about five more minutes. Everything in the pan is zero points so scoop as much as you want into each eggplant shell. There will be a lot of extra filling in the pan that you can use to stuff peppers or just use the next day in anyway you like to eat it. Top each stuffed eggplant half With 2 tablespoons of mozzarella cheese and 2 tablespoons of parmesan cheese and broil on medium for about five minutes or until the cheese is golden and bubbly. Enjoy!
Nutrition Facts
Calories 148Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 3g15%
Cholesterol 16mg5%
Sodium 176mg7%
Potassium 629mg18%
Total Carbohydrates 16g5%
Dietary Fiber 7g28%
Sugars 9g
Protein 7g14%
Vitamin A5.2%
Vitamin C9.8%
* Percent Daily Values are based on a 2000 calorie diet.



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