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
-
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.
You May Like
