Stuffed and Roasted Eggplant (Aubergine)
"Low Fat - Low Carb Oh so good"
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 medium eggplants
- vegetable oil cooking spray (1 spray)
- 2 medium onions
- 2 zucchini
- 2 yellow squash
- 2 Italian tomatoes
- 1 sweet potato
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1⁄8 teaspoon table salt (to taste)
- 1⁄8 teaspoon black pepper (to taste)
- 1 cup fat free mozzarella cheese
directions
- Preheat oven to 400°F.
- Slice eggplant lengthwise (do not peel). Place on a pan sprayed with cooking spray.
- Dice remaining vegetables into 1/4-inch pieces. Add garlic, oil and seasoning. Place into another pan.
- Bake both eggplants and vegetables in oven for 20 minutes.
- Let rest for a few minutes. Then scoop out center of eggplant and add to vegetable mix. Add cheese and fill eggplant shells.
- Place back in oven for 15 more minutes.
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RECIPE SUBMITTED BY
I'm a mom of 3. My son is 22, married and in the Army. My daughters are 16 and 5. My oldest one is in the Army JROTC and the Nave Sea Cadets and will be going to New Mexico for Culinary School this summer. My little one is in a special Kindergarten class that teaches both English and Spanish.
I work at our church's gym and I cook for our church. I cook every Wed. for 100 to 125 of our church members. I cook a normal meal, a healthy meal and a kids meal.
I also cook for my daughter’s Sea Cadets drills. At the drills there are 40 to 60 teenagers. I am teaching my daughter and another cadet how to cook for their group of cadets. I teach them how to plan the menus for their monthly week-enders. I teach them how to figure how much they need, how much it will cost and then take them shopping for their supplies. We serve breakfast, lunch and dinner.
