Veggie-Stuffed Eggplant

Name: Veggie-Stuffed Eggplant
Ingredients: 1 medium eggplant; 1/2 cup chopped onion; 2 garlic cloves, minced; 1/2 cup chopped fresh mushrooms; 1/2 cup chopped zucchini; 1/2 cup chopped sweet red pepper; 3/4 cup seeded chopped tomatoes; 1/4 cup toasted wheat germ; 2 tablespoons minced fresh parsley; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; Dash crushed red pepper flakes; 1 tablespoon grated Parmesan cheese

14 ingredients

5 steps

Ingredients

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup toasted wheat germ
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
1 tablespoon grated Parmesan cheese

Directions

1

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
2

In a
3

coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.
4

Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a
5

. Bake at 400° for 20-25 minutes or until shells are tender.