Stuff Yourself With Stuffed Eggplant

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Stuffed EggplantAs I mentioned earlier in the week, one of my goals is to try at least two new recipes this week. I was delighted with my almond waffle creation and have been enjoying them for breakfast all week. I don’t even bother heating them up. Just stuff one in a sandwich baggie and eat it plain. Still delicious. I may try coconut flour next time to what that does to the flavor.

I now have recipe number two under my belt. Goal accomplished, bam! Today I bring you a tasty side dish for lunch or dinner – Stuffed Eggplant. I need to start giving my concoctions fancy names. The Kid and I renamed my Red Pepper Apple Salsa to Burning Eye Salsa this week after an unfortunate jalapeno incident.

Stuffed Eggplant

  • 1 Eggplant (Mine was 20 oz)
  • 1 can No Salt Added Diced Tomatoes (14.5 oz)
  • 1 Onion, Chopped
  • 1 tsp Minced Garlic, or to taste if you like more
  • 1 tsp Oregano
  • 1 tsp Basil
  • ¼ tsp Crushed Red Pepper
  • Salt, to taste
  • ¼ cup Low Fat Mozzarella Cheese (I used vegan cheese cuz of The Kid’s allergy, but real cheese works too!)

Preheat oven to 375 degrees. Remove the top of the eggplant with the stem on it. Slice the eggplant in half the long way and use a knife to hollow out both halves into a bowl kind of shape. Chop the eggplant insides into chunks and put in a bowl. Drain the can of diced tomatoes and dump into the bowl with the eggplant chunks. Mix in the onion, garlic, salt and spices.

Put the eggplant halves into a glass baking dish, hollow side up. Fill with the tomato mixture. They will be full and overflowing with yumminess. Bake at 375 for about 25 – 30 minutes. You don’t want them to get mushy. After they are baked, sprinkle each half with the cheese and put under the broiler until the cheese is melted and just starting to brown.

Enjoy! Each huge half came to about 120 calories and was so good. Even The Kid loved it.

You can get canned tomatoes that are already flavored to save yourself some prep if you’re in a hurry. Mexican flavored with low fat cheddar or pepper jack might be good. Let me know if you give them a try or if you come up with a creative name for them.

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