Low Fat Baked Stuffed Eggplant Recipe

Low Fat Baked Stuffed Eggplant Recipe

Ingredients

• 2 small italian eggplants, about 8 ounces each
• 2 teaspoons olive oil, divided
• 1/2 cup chopped onion
• 1 tablespoon chopped ham
• 1 tablespoon pine nuts
• 1 cup cooked white rice
• 1 plum tomato, seeded and diced
• salt and pepper, to taste
• 1 tablespoon chopped italian parsley
• 1 teaspoon grated parmesan cheese

Method

1. Preheat oven to 350°F.
2. Cut eggplants in half lengthwise.
3. Score cut side at 1/2-inch intervals.
4. Brush lightly with 1 teaspoon of the olive oil; place cut side down on baking sheet.
5. Bake about 15 minutes, or until browned and eggplant is tender when pierced with skewer.
6. Reduce oven temperature to 350°.
7. Meanwhile, in large skillet, over medium-low heat, combine onions and remaining olive oil.
8. Saute, stirring, about 5 minutes, or until onion is tender.
9. Stir in ham, pine nuts, rice, tomatoes, salt and pepper until blended.
10. Remove from heat.
11. Using a spoon, carefully remove the eggplant flesh, leaving a 1/2-inch-thick shell intact.
12. Chop flesh; add to the rice mixture.
13. Pack eggplant-rice mixture into scooped-out eggplant shells.
14. Sprinkle with parsley and Parmesan cheese.
15. Arrange on baking sheet.
16. Cover lightly with foil; bake 20 minutes.
17. Uncover and bake about 10 minutes longer, or until tops are browned.
18. Per serving: About 159 calories, 5g protein, 28g carbohydrate, 4g fat, 24% calories from fat, 1mg cholesterol, 48mg sodium, 6g fiber

Full List of Low-Fat Recipes
Full List of Stuffed-Eggplant Recipes

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