Filled Eggplant

by Jessica
(Hauppauge NY )

My recipe is for stuffed eggplant. This recipe came about when my sister was diagnosed with Diabetes at age 16. My sister loved eggplant parmigiana but couldn't eat it because there were too many carbohydrates in the meal.


I experimented with different eggplant dishes and created stuffed eggplant. This meal is satisfying, delicious and very good for you!

INGREDIENTS

  • 2 Eggplants
  • 3 Cloves of garlic
  • 1 Medium yellow or white onion, chopped
  • 2 Tomatoes, chopped
  • 2 TBSP of olive oil
  • 1/2 Cup mushrooms, chopped
  • 1 Green pepper, chopped
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of salt
  • 1 tsp. Italian seasoning
  • 4 Fresh basil leaves, coarsely chopped
  • 1/4 Cup of grated Parmesan cheese
  • 1/2 Cup of mozzarella cheese

    PREPARATION

  • Preheat oven to 425 degrees, Cut eggplant in half. Scoop insides of eggplant out and set aside. Put hollowed out eggplant in oven for 20 minutes or until soften.

  • Heat olive oil in a large skillet; add onions, garlic, tomatoes, mushrooms, basil leaves. Coarsely chop eggplant and add to skillet. Add garlic and onion powder, salt, Italian seasoning, and Parmesan cheese. Cook until soft.

  • Take hollowed eggplant out of oven and fill with the vegetable mixture. Sprinkle shredded mozzarella over each eggplant half. Return to oven and cook until cheese melts.

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