Mediterranean Stuffed Eggplant

By dashy_65

Ingredients

• 3 medium eggplants
• Cooking spray
• 4 teaspoons olive oil, divided
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 6 plum tomatoes, chopped
• 3 garlic cloves, minced
• 1 medium zucchini, chopped
• 1 medium summer squash, chopped
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) crumbled feta cheese
• 1 1/4 cups panko (Japanese breadcrumbs), divided
• Chopped fresh parsley (optional)

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350° for 15 minutes.

Chop the reserved eggplant pulp into 1/2-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add reserved eggplant to pan, and sauté 8 minutes or until eggplant begins to brown. Place eggplant in a bowl. Coat pan with cooking spray. Add onion, and sauté 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); sauté 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; sauté for 5 minutes. Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.

Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt. Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated and tops begin to brown. Sprinkle with parsley, if desired.

237 cal.8.4g. fat. carb. 35.9g. sod. 824mg. fiber 8.2g