---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Stuffed Eggplant
 Categories: Main Dish
      Yield: 4 Servings
 
      2 lg Eggplant
           Nonstick Cooking Spray
      1 md Zucchini,Cut Into Chunks
      4    Tomatoes,Seeds Removed, Cut
           -Into Chunks
      1    Yellow Bell Pepper,Cut Into
           -Chunks
      1    Green Bell Pepper,Cut Into
           -Chunks
      2    Leeks,Cut Into Chunks
      2 ea Garlic,Minced
      6    Mushrooms,Cut Into Chunks
    1/4 c  Olive Oil
    3/4 c  Whole Grain Bread Crumbs Or
           -Wheat Germ
      1    Egg,Beaten
           Cheddar Cheese,Shredded

[Note: This is one of carter's favorite meals. - heather.]
Slice the eggplants vertically, dividing in half.
Prick the insides with a fork.
Place upside down on paper towels for 30 minutes to get rid of any
bitterness.
Spray a skillet with nonstick cooking spray.
Cook the eggplant in the skillet on low heat for 20 minutes, or until
the meat of the eggplant is tender.
Let cool.

Place the zucchini, tomatoes, yellow bell pepper, green bell pepper,
and leeks into a large bowl.
Cut out the meat from the eggplants and chop it into chunks.
You should be left with 4 eggplant "shells".
Add the eggplant to the vegetable bowl.
Add the olive oil, bread crumbs, and egg.
Mix well.
Fill each eggplant shell with equal amounts of the vegetable mixture.
Sprinkle the eggplants with a bit more of the bread crumbs, followed by
some cheddar cheese.

Bake in a 350 degree oven for 30 minutes, or until the vegetables are
tender when pricked with a fork and the bread crumbs are browned.


Per Serving: 405 Cal (37% from Fat, 12% from Protein, 51% from Carb);
13 g Protein; 18 g Tot Fat; 3 g Sat Fat; 11 g Mono Fat; 56 g Carb; 14 g
Fiber; 131 mg Calcium; 6 mg Iron; 1064 mg Sodium; 62 mg Cholesterol


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