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Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant

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.

Cooking Light JUNE 2007

  • Yield: 6 servings (serving size: 1 stuffed eggplant half)

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.

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 32%
  • Fat: 8.4g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 9g
  • Carbohydrate: 35.9g
  • Fiber: 12.2g
  • Cholesterol: 17mg
  • Iron: 1.5mg
  • Sodium: 842mg
  • Calcium: 147mg
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Mediterranean Stuffed Eggplant recipe

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