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Stuffed Eggplant

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 8 servings (serving size: 2 pieces stuffed eggplant and 2 tablespoons sauce)
Top eggplant pieces with a mixture of breadcrumbs, eggplant flesh, tomato sauce and cheese for a meatless, Mediterranean-style side dish.

Ingredients

  • 1 medium eggplant (about 1 pound)
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/2 cups fresh breadcrumbs
  • 1/2 cup (2 ounces) finely grated fresh Romano cheese, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • Vegetable cooking spray
  • 1 garlic clove, minced
  • 1 cup no-salt-added tomato sauce
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Parsley sprigs (optional)

Nutrition Information

  • calories 98
  • caloriesfromfat 32 %
  • fat 3.5 g
  • satfat 1.5 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 4.3 g
  • carbohydrate 13.2 g
  • fiber 1.6 g
  • cholesterol 8 mg
  • iron 0.7 mg
  • sodium 247 mg
  • calcium 114 mg

How to Make It

  1. Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.

  2. Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; sauté for 7 minutes or until tender. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.

  3. Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 350° for 20 minutes or until thoroughly heated.

  4. Place a saucepan coated with cooking spray over medium heat. Add 1 minced garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with parsley, if desired. Serve warm.