Mediterranean Stuffed Eggplant

recipe
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.

Yield:

6 servings (serving size: 1 stuffed eggplant half)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 350°.

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.

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.

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.

June 2007