Stuffed Eggplant

By JenHall

This is a zoned recipe that makes 2 meals consisting of 3P, 2.5C, 4 to 5F

Of course, being a zone recipe, this makes way too much stuffing to put back in the eggplants. I stuffed the eggplants then baked the rest that wouldn't fit into the eggplant in a casserole dish.

very yummy

Ingredients

• 1 eggplant, inside scooped out and chopped, leaving 1/4 to 1/2 shell (2C)
• 1 tablespoon olive oil (9F)
• 1 clove garlic, minced
• 1 1/2 cups onion, chopped (1C)
• 6 blocks chicken sausage (if uncooked, remove from casing), chopped (42 grams of protein)
• 1 cup fennel, chopped (1C)
• 1 cup mushrooms, chopped (1/4C)
• 1/2 cup spaghetti sauce (3/4C)
• seasonings (soy sauce, salt, pepper, onion powder, basil, oregano, ...)
• small amount of shredded cheese for garnishment

Preparation

Step 1

Bake the eggplant in a baking dish covered with foil, at 375 degrees until they become soft. About 15 mins

To make stuffing - in a large skillet, saute onion in olive oil. Add sausage. When cooked, add fennel, mushrooms & chopped eggplant. Continue to saute until the fennel is tender. Stir in seasonings.

Fill shells and return to oven, uncovered, for 10 - 5 mins

Serve garnished with cheese if desired