Stuffed Eggplant
This Stuffed Eggplant, one of Kyra Williams Fitness’ clean eating recipes, is so so so so so delicious. If you don’t love vegetables you NEED this recipe.
Clean eating, vegetarian
Ingredients:
2 eggplants (app. 8 oz each)
1 small zucchini, coarsely chopped
1 medium onion, finely chopped
1 can (14 oz) diced tomatoes
1 1/2 cups whole wheat bread crumbs
3/4 cup fat free parmesan
1/2 cup crumbled fat free feta 3 tablespoons olive oil
1 teaspoon oregano
1 clove minced garlic
salt & pepper to taste
Cooking spray
Directions:
Set oven to 375 degrees. Spray 9 x 13 baking dish with cooking spray.
In a small bowl mix 1/4 cup of the FF parm, 1/2 cup bread crumbs & 1 tablespoon olive oil, stir & set aside.
Halve the eggplants length wise & scoop out the eggplant flesh, leaving a 3/4 inch thick shell. Sprinkle the shells with salt & pepper to taste (hold the salt if you are looking to decrease your sodium intake) & roast in oven for 25 minutes or until they are tender.
Meanwhile, in a large skillet over medium heat, heat the two remaining tablespoons of olive oil, chopped onion, garlic & oregano. Cook, stirring often, for about 5 minutes or until onion softens. Coarsely chop the eggplant flesh. Add it to the pan with tomatoes & zucchini. Cook, stirring occasionally for 10 minutes or until the vegetables are cooked through.
Remove the pan from the heat and leave to slightly cool. Stir in the feta, remaining 1 cup of bread crumbs & 1/2 cup parm into the warm eggplant mixture. Taste for seasoning.
Fill the eggplant shells with the vegetables & top with bread crumb mixture. Bake for 35 minutes or until the breadcrumbs are golden & mixture is hot.
Nutrition:
*Makes 4 servings*
Calories – 353
Fat – 11g
Carbs – 49g
Protein – 17g
**This recipe is amazing but don’t bother making the topping. It’s easily just as good without that topping, and you will never know you were missing it if you don’t have it.
P.S. Do you like this recipe and want more like it?
Check out the Lean Body Cookbook & Meal Planning Guide today!