Greek-Style Stuffed Eggplant

Yield: 4 servings (serving size: 1 stuffed eggplant half)

Ingredients

• 2  eggplants, cut in half lengthwise (about 3 pounds)
• 1/4  cup  water
• Cooking spray
• 1  cup  chopped onion
• 1  cup  chopped plum tomato
• 1/4  cup  white wine
• 3  garlic cloves, minced
• 1  cup  (4 ounces) crumbled feta cheese
• 1/2  cup  chopped fresh parsley, divided
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper
• 2  (1-ounce) slices French bread
• 2  tablespoons  grated fresh Parmesan cheese

Preparation

Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.

Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.

Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.

Nutritional Information

Calories:

250 (30% from fat)

Fat:

8.4g (sat 5.1g,mono 1.6g,poly 0.6g)

Protein:

11.3g

Carbohydrate:

35.3g

Fiber:

10.3g

Cholesterol:

29mg

Iron:

2.3mg

Sodium:

906mg

Calcium:

246mg