Stuffed Eggplant Mediterranean-Style

Make this stuffed eggplant recipe as an impressive side dish (that's easier than it looks) or make it main-dish worthy by adding your favorite protein to the filling.

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  • Makes: 2 servings
  • Makes: 2 main-dish servings or 4 side-dish servings
  • Prep: 30 mins
  • Bake: 35 mins

Stuffed Eggplant Mediterranean-Style

Directions

  1. Halve the eggplant lengthwise. Hollow out the halves, leaving 1/4- to 1/2-inch-thick shells; chop pulp. For filling, in a medium skillet, cook mushrooms, onion, and chopped pulp in hot olive oil for 5 minutes. Add tomato; cook and stir for 2 minutes more. Stir in the cooked rice, salt, and pepper.
  2. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Place eggplant halves, cut sides up, in baking dish. Spoon filling into eggplants.
  3. Bake, uncovered, in a 350 degrees F oven for 25 minutes; sprinkle with cheese and bake for 10 to 15 minutes more or until heated through and eggplant shells are just tender.
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Nutrition Facts (Stuffed Eggplant Mediterranean-Style)

  • Per serving:
  • 107 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 185 mg sodium ,
  • 15 g carb. ,
  • 4 g fiber ,
  • 4 g pro.
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