Deliciously Healthy Stuffed Eggplant

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junebabyk

Prep Time

0
min.

Total Time

45
min.

Servings

What You Need

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1 medium eggplant
Jewel-Osco — 1 lb for $0.77 thru 09/26
1/2 medium red pepper, diced
1/4 cup onion, chopped
1 Tbsp. olive oil
1-2 garlic cloves, sliced or minced
1 small can tomato sauce
1 tsp. salt
1 tsp. basil
1 tsp. oregano
1/2 tsp. fresh ground pepper
1/4 cup Kraft Grated Parmesan Cheese, divided

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Make It

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Preheat oven to 375 degrees. Wash eggplant and cut in half lengthwise. Scoop out pulp, leaving 1/2 inch in the skin, and dice the pulp. Wash and dice red pepper and chop onion and garlic.
Heat olive oil over medium heat in skillet. Add onion and garlic and saute for two minutes. Add eggplant pulp, red pepper, tomato sauce, salt, basil, oregano, pepper, and parmesan cheese (reserving 1-2 Tbsp.). Mix in skillet for one minute.
Fill eggplant shells on a baking sheet. Bake for 30 minutes, or until lightly browned. Sprinkle remaining parmesan cheese, salt, and pepper to taste; serve.

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Notes

This recipe is easy, very low fat, and so tasty! If you would like a real treat, add 1/2 cup dry bread crumbs to the skillet when you add the eggplant and 1/2 cup mozzarella on top during the last 10 minutes of baking. Yum! This is filling and guilt free!

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