Greek-Style Stuffed Eggplant

Greek-Style Stuffed Eggplant Recipe
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Serve stuffed eggplant as a hearty side dish or an easy meatless main dish recipe.

Yield:

4 servings (serving size: 1 stuffed eggplant half)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 5.1 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 11.3 g
Carbohydrate 35.3 g
Fiber 10.3 g
Cholesterol 29 mg
Iron 2.3 mg
Sodium 906 mg
Calcium 246 mg

Ingredients

2 eggplants, cut in half lengthwise (about 3 pounds)
1/4 cup water
Cooking spray
1 cup chopped onion
1 cup chopped plum tomato
1/4 cup white wine
3 garlic cloves, minced
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped fresh parsley, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices French bread
2 tablespoons grated fresh Parmesan cheese

Preparation

Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.

Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.

Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.

Note:

June 2003
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