Ingredients:
Directions:
Number of Servings: 4
Recipe taken from:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1074662
- 2 small eggplants
- 1 onion, chopped fine
- 1 small zucchini, chopped
- 1 garlic clove, minced
- Pinch black pepper
- 1 Tablespoon olive oil
- 4 ounces no salt-added tomato sauce
- 1 cup no salt-added petite diced tomatoes (or 4 Roma tomatoes, skinned, deseeded and diced)
- 1 1/2 teaspoon thyme
- 1 teaspoon basil, dried
- 2 ounces Monterey Jack, shredded
- 4 Tablespoons Parmesan, grated
- Preheat oven to 375°F.
- Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
- If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
- Remove the eggplants from the brine and rinse off the salt then pat them dry.
- Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
- Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, and seasonings and heat through.
- Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
- Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.
Number of Servings: 4
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1074662
No comments:
Post a Comment