I liked the following a lot, but my husband who likes his food
seasoned hot said it was just ok. One of my visiting adult sons, who
is a SAD eater, ate his with relish. I think it makes a good company
recipe, especially since it looks attractive and can be prepared a few
hours ahead, refrigerated, and then baken when the company arrives.

* Exported from MasterCook *

Super Stuffed Eggplant

Recipe By : Zorba Paster's Heart-Healthy Recipe of the Week , 4/12/97
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes, Vegetarian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups bread crumbs
2 each Eggplants
2 each Tomatoes -- diced
1/2 Cup Green bell pepper -- diced
1/2 Cup Onion -- diced
1/3 Cup Celery -- diced
1/8 Tsp. Salt
1/4 Tsp. Black pepper
2 Tbsp. Fresh parsley -- minced
2 Tbsp. nonfat parmesan cheese
Vegetable cooking spray

Preheat oven 350 degrees.
Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the
shells 3/8-inch-thick. If necessary, trim off a small piece off the bottom
of each shell, so that each half won't tip over. Set aside.
Coat large skillet with vegetable cooking spray. Chop up reserved eggplant
and add to skillet. Add tomato, bell pepper, onion, celery, salt and black
pepper. Place skillet over medium heat, cover and cook about 5 minutes,
until vegetables are tender.
Remove skillet from heat. Stir in bread crumbs and parsley. Spoon mixture
into the hollow eggplant shells.
Arrange stuffed shells in shallow baking dish coated with vegetable spray.
Sprinkle 1 1/2 teaspoons Parmesan on top of each shell. Bake for 25
minutes, until filling heats through and top is golden brown.