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Mediterranean Stuffed Eggplant

Yield 6 servings (serving size: 1 stuffed eggplant half)
Look for panko, coarse Japanese breadcrumbs, in most supermarkets in the Asian foods section or with other breadcrumbs. Or use regular coarse breadcrumbs. For a browner top, broil the eggplants for about one minute before serving.

Ingredients

  • 3 medium eggplants
  • Cooking spray
  • 4 teaspoons olive oil, divided
  • 1 1/2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 6 plum tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 medium zucchini, chopped
  • 1 medium summer squash, chopped
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 1/4 cups panko (Japanese breadcrumbs), divided
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 237
  • caloriesfromfat 32 %
  • fat 8.4 g
  • satfat 3.4 g
  • monofat 3.2 g
  • polyfat 0.8 g
  • protein 9 g
  • carbohydrate 35.9 g
  • fiber 12.2 g
  • cholesterol 17 mg
  • iron 1.5 mg
  • sodium 842 mg
  • calcium 147 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350° for 15 minutes.

  3. Chop the reserved eggplant pulp into 1/2-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add reserved eggplant to pan, and sauté 8 minutes or until eggplant begins to brown. Place eggplant in a bowl. Coat pan with cooking spray. Add onion, and sauté 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); sauté 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; sauté for 5 minutes. Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.

  4. Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt. Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated and tops begin to brown. Sprinkle with parsley, if desired.