Mild yet rich tasting, this easy-to-make dish gets a lot of Mediterranean flavor from the Greek seasoning blend and mozzarella and Parmesan cheeses.
Recipe information
Yield
Serves 4; 1 eggplant half and 1 cup filling per serving
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly spray a Dutch oven and 13 x 9 x 2-inch baking pan with cooking spray. Set aside.
Step 2
Leaving a 1/4-inch rim, scoop out the eggplant pulp and transfer to a cutting board. Chop the eggplant pulp. Set it and the shells aside.
Step 3
In the Dutch oven, cook the bell pepper and onion over medium-high heat for 4 minutes, or until the onion is soft, stirring frequently.
Step 4
Stir in the chopped eggplant, water, and Greek seasoning. Reduce the heat to medium. Cook, covered, for 4 to 5 minutes, or until the eggplant is tender.
Step 5
Stir in the cracker crumbs, tomato sauce, parsley, and red pepper flakes. Spoon into the eggplant shells. Place the shells in the baking pan. Sprinkle with the mozzarella.
Step 6
Bake for 20 minutes, or until the mozzarella has melted and the shells are tender when pierced with a fork. Remove from the oven. Sprinkle with the Parmesan.
Nutrition information
Step 7
(Per serving)
Step 8
Calories: 191
Step 9
Total fat: 3.5g
Step 10
Saturated: 1.5g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 1.0g
Step 14
Cholesterol: 11mg
Step 15
Sodium: 341mg
Step 16
Carbohydrates: 30g
Step 17
Fiber: 11g
Step 18
Sugars: 13g
Step 19
Protein: 12g
Step 20
Calcium: 323mg
Step 21
Potassium: 924mg
Dietary Exchanges
Step 22
1/2 starch
Step 23
5 vegetable
Step 24
1 lean meat
