STUFFED EGGPLANT MEDITERRANEAN-STYLE

Stuffed Eggplant Mediterranean-Style image

Provided by Lvs2Cook

Categories Vegetable

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 9

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1 medium eggplant
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2 teaspoons olive oil
1 medium tomatoes, chopped
1/2 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded mozzarella cheese

Steps:

Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
Bake, uncovered, in a 350º oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.

Nutrition Facts : Calories 232, Fat 8.4, SaturatedFat 2.6, Cholesterol 11.1, Sodium 388.7, Carbohydrate 34.4, Fiber 10.7, Sugar 9.3, Protein 8.3