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    Stuffed Eggplant

    Source of Recipe


    Recipe Introduction

    Prep: 15 min, Cook: 30 min.

    List of Ingredients

    • 1-1/2 lbs. eggplant, cut in half lengthwise
    • 1 Tbs. plus 1 tsp. unsalted butter or margarine
    • 1/4 cup onion, chopped
    • 1/4 green bell pepper, seeded and chopped
    • 1/2 cup recipe-ready crushed tomatoes
    • 1/2 tsp. salt optional
    • 1/4 tsp. pepper
    • 2 ounces shredded cheddar cheese
    • 1/2 cup dry breadcrumbs


    Preheat oven to 350°F. Scoop out inside of eggplant, leaving 1/4 inch shell. Set shell aside. Chop eggplant meat and set aside. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté onion, chopped eggplant and bell pepper 3-4 minutes or until onion is softened. Stir in tomato, salt and pepper. Simmer 5 minutes. Discard excess liquid from skillet. Stir in cheese and 1/4 cup breadcrumbs. Divide mixture evenly into eggplant shells. Arrange eggplant in a buttered baking pan. Melt remaining butter in a nonstick skillet over medium low heat. Stir in remaining breadcrumbs. Sprinkle buttered breadcrumbs over eggplant. Bake 30 minutes or until tops are golden.
    Per serving: calories 200, fat 9.6g, 42% calories from fat, cholesterol 25mg, protein 7.4g, carbohydrates 22.9g, fiber 5.1g, sugar 7.9g, sodium 255mg, diet points 4.3.




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