Serves 6 (or 12 as an appetizer)

  • 6 baby eggplants (about 6 inches long) stems removed
  • 2 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 (14½ oz.) can diced tomatoes, drained
  • 1 tsp. garlic powder
  • 1/2 cup seasoned bread crumbs
  • 1 cup (4 oz.) shredded mozzarella cheese, divided
  • 1/2 tsp. salt
  • 1 (5.5 oz.) can vegetable juice

Preheat oven to 350°F. Coat a rimmed baking sheet with non-stick cooking spray. Cut each eggplant in half lengthwise; scoop out and finely chop the pulp. In a large

skillet, heat the oil over medium-low heat. Add the chopped eggplant, onion, bell pepper, tomatoes and garlic powder. Cook 15 to 20 minutes until vegetables are tender, stirring occasionally. Stir in bread crumbs, 1/2 mozzarella cheese, salt and vegetable juice. Cook 2 to 3 minutes or until liquid is absorbed. Remove from heat and cool slightly. Spoon the vegetable mixture evenly into eggplant shells and place on the baking sheet. Cover with aluminum foil and bake 1 hour. Remove the foil and sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until eggplant is tender.

Nutrition Analysis Per Serving: 276 calories; 12g protein; 43g carbohydrates; 14g fiber; 9g fat; .05g trans fatty acids; 11mg cholesterol; 186mg calcium; 2mg iron; 719mg sodium.
Marcie Schwartz