Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Low Fat Tomato Stuffed Eggplant (high fiber)


2 medium eggplants
2 Tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
2 large whole tomatoes, peeled and cut in small wedges
1/4 cup finely-snipped chives
1/2 cup plain bread crumbs
1/2 teaspoon each dried crushed basil, oregano, and thyme
Salt or salt substitute to taste
Pepper, freshly cracked, to taste
2-1/2 cups tomato juice
2 Tablespoons freshly-minced parsley

Preheat oven to 375 degrees.

Slice eggplants in half lengthwise. Remove pulp, leaving 1/2 inch layer on outer shell. Chop 1 cup pulp. In a skillet, sauté onion and garlic in oil along with tomato wedges and chopped eggplant. Stir often, until all vegetables are soft. Mix in chives, bread crumbs, and all seasonings. Stuff shells and arrange in oven-proof dish. Pour tomato juice into bottom of pan. Bake about 30 minutes, basting with juice to keep moist. Garnish with parsley.

Makes 4 servings.

Calories.....257......Fat.....8 g.....Fiber.....5.6 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.