Beef / Pork

Eggplant rafts is for Dinner.

Eggplant rafts takes 30 minutes to prepare.

Eggplant rafts takes 50 minutes to cook.

Eggplant rafts makes 4 servings.

The ingredients for Eggplant rafts are:

1 med eggplant
2 Tbsp Olive Oil
1/2 pound ground beef
1/2 onion, diced
1/2 red pepper, diced
4 cloves garlic, minced
1 Tbsp basil leaves
1/4 cup brown rice, precooked
1 egg
1 can diced tomatoes, drained
1 can, 8 oz. tomato sauce
4 oz mozzarella cheese, low -moisture part-skim
salt and pepper to taste

cooking spray

Here is how you make Eggplant rafts:

Preheat oven to 350 degrees FCut eggplant in half long way and scoop out the center, leave about 1/4 - 1/2 meat inside skin. Microwave scooped out shell for 7 - 10 minutes until tender (shell will flatten).Microwave beef until no longer pink but not dried out. Drain fat and crumble. set aside.Meanwhile, in a large skillet heat 2 Tbsp olive oil over medium heat. Add onions saute until clear, add chopped eggplant pulp, drained diced tomatoes and garlic. cook and stir until eggplant is soft.In a bowl mix together cooked eggplant mixture, crumbled beef, red peppers and brown rice, basil and beaten egg.Spray 9 x 9 pan. Cut the two flattened eggplant skins in half.Arrange the 4 eggplant pieces in 9 x 9 pan, skin side down.. Spoon the mixture evenly over the 4 eggplant pieces.Pour tomato sauce over top.Bake 40 minutes in preheated oven. Put 1 oz. mozzarella on top of each eggplant, continue to bake 10 minutes.Take out of oven - let stand 5 minutes - serve.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user GAVAUGHN55.

The nutritional information for Eggplant rafts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 342.8

• Total Fat: 17.1 g
• Cholesterol: 95.4 mg
• Sodium: 555.3 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 7.1 g
• Protein: 24.4 g