Mediterranean Stuffed Eggplant

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.

Instructions

1
Preheat oven to 35
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2
Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp.
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EggplantEggplant
3
Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350 for 15 minutes.
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EggplantEggplant
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4
Chop the reserved eggplant pulp into 1/2-inch pieces.
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EggplantEggplant
5
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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6
Add reserved eggplant to pan, and saut 8 minutes or until eggplant begins to brown.
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EggplantEggplant
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7
Place eggplant in a bowl. Coat pan with cooking spray.
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8
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.
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SquashSquash
OnionOnion
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9
Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.
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PankoPanko
10
Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt.
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SaltSalt
Cooking OilCooking Oil
11
Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray.
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EggplantEggplant
PankoPanko
12
Bake at 350 for 20 minutes or until thoroughly heated and tops begin to brown.
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13
Sprinkle with parsley, if desired.
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ParsleyParsley
DifficultyHard
Ready In45 m.
Servings6
Health Score43
Dish TypesSide Dish
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