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

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