Mediterranean Stuffed Eggplant
Mediterranean Stuffed Eggplant might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 231 calories, 8g of protein, and 7g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have olive oil, bell pepper, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp.
Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350 for 15 minutes.
Chop the reserved eggplant pulp into 1/2-inch pieces.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add reserved eggplant to pan, and saut 8 minutes or until eggplant begins to brown.
Place eggplant in a bowl. Coat pan with cooking spray.
Add onion, and saut 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); saut 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; saut for 5 minutes.
Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.
Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt.
Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray.
Bake at 350 for 20 minutes or until thoroughly heated and tops begin to brown.
Sprinkle with parsley, if desired.