Roasted Stuffed Smothered Eggplant
- 2 medium eggplants - (do not peel) sliced lengthwise
- 2 teaspoons olive oil
- 1 serving cooking spray (5 one-second sprays per serving)
- 1 large onion chopped 1/4" pieces
- 1 large carrot chopped 1/4" pieces
- 2 medium sweet red peppers chopped 1/4" pieces
- 3 large garlic cloves chopped
- 3 medium portobello mushroom caps chopped 1/2" dice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme (or 1 tspn dried thyme)
- 1/8 teaspoon table salt or to taste
- 1/8 teaspoon freshly-ground black pepper or to taste
- 15 ounces canned tomato sauce (or 2 cups homemade tomato sauce)
Preheat oven to 400 degrees.
Rub cut sides of eggplants with oil. Place on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (eggplant should not be cooked entirely through). Remove from oven and flip over with a spatula; let cool on baking sheet. Leave oven on.
Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions, carrot and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add garlic and mushrooms. Increase heat to high and continue to sauté until mushrooms soften and release their juices, about 5 to 7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.
Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4-inch of eggplant flesh in skin. Coarsely chop flesh and add to mushroom mixture; mix well.
Fill each eggplant shell with about 1 1/2 cups of filling. Place stuffed eggplant shells in a nonstick 9- by 13-inch pan. Spoon 1/2 cup of tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool.
Freezing and thawing instructions: Freeze each cooled eggplant half, topped with sauce, in individual containers. When ready to eat, thaw and microwave. Or, thaw and reheat for about 15 to 20 minutes in a 350 degrees oven.
This recipe yields 4 servings; one stuffed eggplant half per serving.
Points® Value: 3