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Stuffed Eggplant
This dish is terrific with ground beef or turkey, but if you're trying to watch your fat intake, use thawed vegetarian "burger crumbles" in place of the meat.

(Serves 4)

2 eggplant (about 1 pound each)
½ teaspoon salt
¼ teaspoon ground pepper
1 lb. lean ground beef
1 cup onion, chopped
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
½ teaspoon dried oregano
1 (16-oz.) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon grated Parmesan cheese

Preheat the oven to 350° F.

Cut the eggplant in half lengthwise, and scoop out the center, leaving a ½-inch thick shell. Sprinkle the eggplant shells with salt and pepper, if desired. Place the shells, cut side up,  in a foil-lined shallow baking dish. Chop the scooped-out eggplant centers, and set them aside.

In a hot skillet, brown the ground meat, and drain off all fat. Stir in the chopped eggplant center, onion, parsley and oregano. Cook over medium heat until tender (about 10 minutes). Add the tomato paste and  Worcestershire; mix well. Spoon about ¾ of the mixture into each eggplant shell. Sprinkle the stuffed shells with Parmesan cheese. Cover with foil, and bake for 45-50 minutes.

Calories
469
Protein (g)
28.8
Cholesterol (mg)
81
Fat (g)
20.9
Carbs (g)
41.1
Sodium (mg)
606




Calories from:
Fat
40.3%
Carbs
35.1%
Protein
28.8%


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