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Roasted and Stuffed Smothered Eggplant




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




2 medium eggplant(s), sliced lengthwise (do not peel)
2 tsp olive oil
1 serving cooking spray
1 large onion(s), chopped
1 large carrot(s), chopped in 1/4-inch pieces
2 medium sweet red pepper(s), chopped into 1/4-inch pieces
3 large garlic clove(s), chopped
3 medium mushroom(s), portobello, caps, chopped into 1/2-inch dice
2 Tbsp parsley, chopped
1 Tbsp thyme, fresh, or 1 tsp dried thyme
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz canned tomato sauce, or 2 cups homemade tomato sauce




Recipe



Preheat oven to 400°F.


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 X 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. Yields one stuffed eggplant half per serving.


Freezing and thawing instructions: Freeze each eggplant half, topped with sauce, in individual containers. Thaw and microwave. Or, reheat for about 15 to 20 minutes in a 350°F oven.