| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Main dishes, Vegetarian, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Bread crumbs |
| 2 |
|
Eggplants |
| 2 |
|
Tomatoes, diced |
| 1/2 |
c |
Green bell pepper, diced |
| 1/2 |
c |
Onion, diced |
| 1/3 |
c |
Celery, diced |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Fresh parsley, minced |
| 2 |
tb |
Nonfat parmesan cheese |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Preheat oven 350 degrees. Cut eggplants in half lengthwise. Scoop out and
save the flesh, leaving the shells 3/8-inch-thick. If necessary, trim off a
small piece off the bottom of each shell, so that each half won't tip over.
Set aside. Coat large skillet with vegetable cooking spray. Chop up
reserved eggplant and add to skillet. Add tomato, bell pepper, onion,
celery, salt and black pepper. Place skillet over medium heat, cover and
cook about 5 minutes, until vegetables are tender. Remove skillet from
heat. Stir in bread crumbs and parsley. Spoon mixture into the hollow
eggplant shells. Arrange stuffed shells in shallow baking dish coated with
vegetable spray. Sprinkle 1 1/2 teaspoons Parmesan on top of each shell.
Bake for 25 minutes, until filling heats through and top is golden brown.
Zorba's Heart-Healthy Recipe of the Week , 4/12/97 http://www.wpr.org/zorba
Recipe by: Zorba Paster's Heart-Healthy Recipe of the Week , 4/12/97 Posted
to fatfree digest V97 #060 by Terry and Kathleen Schuller
<schuller@ix.netcom.com> on Apr 17, 1997
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