Stuffed Eggplant
Ingredients:
- 3 eggplants, cut in half lengthwise
- 2 cups onion, chopped
- 2 cups brown rice, cooked
- 1 cup low-fat tofu, cubed
- 1 cup fresh mushrooms, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 can marinara sauce (8 ounces)
Directions:
Preheat the oven to 375. Scoop out the eggplant meat, leaving a 1/2-inch shell. Chop the meat into
cubes. In a saucepan, sauté peppers, mushrooms, onions, and garlic for 5 minutes using a few
tablespoons of water. Add the eggplant, cooking 10 minutes or until tender. Add the tofu and cook
an additional 5 minutes. Place all the ingredients into a bowl. Add the rice, mixing well. Season
with salt and pepper and fill the eggplant shells with the mixture. Bake for 35 to 40 minutes. Top
with marinara sauce and serve hot.
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