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Italian-Style Stuffed Eggplant |
Courtesy of www.Mealtime.orgReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. A nourishing meal stuffed in an eggplant! Make this classy dish ahead, refrigerate and pop it in the oven for dinner tonight. Add a salad if you like. Ingredients: 2 (1 pound each) eggplants 3 tablespoons olive oil 1/2 pound sliced mushrooms 1/4 cup chopped onion 3 garlic cloves, minced 1 cup brown rice 1 can (15 ounces) zucchini with tomatoes* 1 can (15 ounces) cannellini beans, drained and rinsed 1 can (6 ounces) shrimp, drained 1/4 cup fresh or 4 teaspoons dried basil 1 tablespoon fresh or 1 teaspoon dried oregano Salt, to taste 1/2 cup shredded Parmesan cheese Parsley for garnish Preparation Time: Approximately 30 minutes Cooking Time: Approximately 35 minutes Preparation: Preheat oven to 375°F. Cut eggplants in half lengthwise. Scoop out centers, leaving a one-inch shell. Chop the eggplant removed from the center. Heat olive oil in a medium, non-stick skillet. Add eggplant, mushrooms, onion and garlic. Cook and stir for about 5 to 8 minutes, until vegetables are softened. Remove from heat. Add rice, zucchini, cannellini beans, shrimp, basil and oregano. Gently mix together. Add salt, to taste. Fill each eggplant shell with eggplant-tomato mixture. Place in baking dish; add water to about 1/4 inch in bottom of baking dish. Top eggplants with Parmesan cheese. Bake in the oven for about 25 minutes, or until mixture is heated through. To serve garnish with parsley. Servings: 6 Nutrition Information Per Serving: Calories 270; Total fat 10; Saturated fat 2.5g; Cholesterol 60mg; Sodium 710mg; Carbohydrate 33g; Fiber 10g; Protein 14g; Vitamin A 10%DV**; Vitamin C 15%DV; Calcium 15%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1 1/4 cups Vegetable Group; 1 ounce Grains Group; 2 ounces Meat and Beans Group *Substitute 1 can (15 ounces) diced tomatoes for zucchini with tomatoes. **Daily Value |
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Create My Own Soup 
