Low Calorie Baked Stuffed Eggplant Appetizers

Categories: eggplants, vegetables,

4 baby eggplants (about 4 oz. each)
2 teaspoons of olive oil
2 tablespoons each of diced onion and red bell pepper
1 garlic clove, minced
1/2 cup of part skim Ricotta cheese
1 egg, beaten
3 tablespoons of  seasoned dried bread crumbs
1/4 teaspoon of each basil leaves, oregano leaves and salt
Dash pepper
3 ounces of  shredded Mozzarella cheese, divided



Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4 inch thick shells. Reserve shells; chop pulp and reserve. Preheat oven to 350ºF.  In small skillet heat oil; add onion, pepper, eggplant pulp and garlic and sauté until vegetables are tender. Remove from heat and stir in Ricotta cheese, then egg, bread crumbs and seasonings.

Spray 10x6x2 inch flameproof baking dish with nonstick cooking spray. Spoon 1/8 inch of eggplant mixture into each reserved shell and transfer shells to sprayed dish. Bake until mixture is hot and shells are tender, about 25 minutes. Remove shells from oven and sprinkle each with an equal amount of Mozzarella cheese; broil until cheese is melted. Makes 4 servings, 2 stuffed eggplant halves each

Each serving provides: 1 1/2 Protein exchanges; 1 1/2 Vegetable Exchanges; 1/2 Fat Exchange

Per serving: 196 calories; 11 g. protein; 11 g. fat; 13 g. carbohydrate; 342 mg. sodium; 95 mg. cholesterol