Cheese-Topped Stuffed Eggplant

Preparation

1. Step 1

   Preheat the oven to 350°F. Lightly spray a Dutch oven and 13 x 9 x 2-inch baking pan with cooking spray. Set aside.

   Step 2

   Leaving a 1/4-inch rim, scoop out the eggplant pulp and transfer to a cutting board. Chop the eggplant pulp. Set it and the shells aside.

   Step 3

   In the Dutch oven, cook the bell pepper and onion over medium-high heat for 4 minutes, or until the onion is soft, stirring frequently.

   Step 4

   Stir in the chopped eggplant, water, and Greek seasoning. Reduce the heat to medium. Cook, covered, for 4 to 5 minutes, or until the eggplant is tender.

   Step 5

   Stir in the cracker crumbs, tomato sauce, parsley, and red pepper flakes. Spoon into the eggplant shells. Place the shells in the baking pan. Sprinkle with the mozzarella.

   Step 6

   Bake for 20 minutes, or until the mozzarella has melted and the shells are tender when pierced with a fork. Remove from the oven. Sprinkle with the Parmesan.

2. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 191

   Step 9

   Total fat: 3.5g

   Step 10

   Saturated: 1.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 1.0g

   Step 14

   Cholesterol: 11mg

   Step 15

   Sodium: 341mg

   Step 16

   Carbohydrates: 30g

   Step 17

   Fiber: 11g

   Step 18

   Sugars: 13g

   Step 19

   Protein: 12g

   Step 20

   Calcium: 323mg

   Step 21

   Potassium: 924mg

3. Dietary Exchanges

   Step 22

   1/2 starch

   Step 23

   5 vegetable

   Step 24

   1 lean meat