PER SERVING (1 stuffed eggplant half): 284 calories, 6.5g fat, 730mg sodium, 41g carbs, 13.5g fiber, 17g sugars, 21g protein -- PointsPlus® value 7*
When you need a BIG serving of something super-satisfying, this dish has your back. That's our kind of support system!
1 large eggplant, stem end removed
1 cup chopped onion
1 cup chopped brown mushrooms
3/4 cup chopped zucchini
3/4 cup seeded and chopped tomato (about 1 large tomato)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light or low-fat ricotta cheese
2 tbsp. tomato paste
2 tsp. chopped garlic
1/2 tsp. Italian seasoning
1/4 tsp. salt
2 sticks light string cheese
2 tbsp. reduced-fat Parmesan-style grated topping
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Halve the eggplant lengthwise. Carefully cut along the inside of each half, about 1/2 inch from the skin. Scoop out the insides and finely chop. Place the hollow eggplant shells on the baking sheet, cut sides up.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add chopped eggplant, onion, mushrooms, and zucchini. Cook and stir until mostly softened, about 6 minutes.
Transfer to a bowl and blot away excess moisture. Thoroughly stir in all remaining ingredients except string cheese and Parm-style topping. Divide mixture between eggplant shells, lightly packing down until even.
Bake until shells have fully softened and tops have slightly browned, about 25 minutes. Leave oven on.
Meanwhile, break each stick of string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Sprinkle shredded string cheese and Parm-style topping over eggplant halves. Bake until shredded cheese has melted, about 5 minutes. Enjoy!
MAKES 2 SERVINGS