Dinner

Couscous and bacon stuffed eggplant is for Dinner.

Couscous and bacon stuffed eggplant takes 10 minutes to prepare.

Couscous and bacon stuffed eggplant takes 40 minutes to cook.

Couscous and bacon stuffed eggplant makes 4 servings.

The ingredients for Couscous and bacon stuffed eggplant are:

1 eggplant
3/4 cup cooked whole wheat couscous
4 slices Jimmy Dean fully cooked bacon
1/2 medium zuchinni
2 cloves garlic
2 tsp grated Parmesan cheese (for filling)
.5 tsp grated Parmesan cheese (to sprinkle on top)
salt, black pepper, and cayenne pepper to taste

Here is how you make Couscous and bacon stuffed eggplant:

Cut eggplant in half lengthwise. Spoon out the interior and tear it up into little chunks.Chop zucchini and bacon into 1/2 inch chunks.Mix all ingredients (except for 1/2 tsp of the Parmesan) in a separate bowl and spoon back into eggplant shells.Bake in a pyrex pan covered with foil for 35 minutes at 350.Remove foil, sprinkle the remaining Parmesan on top, and bake uncovered for 5 more minutes.Cut each piece in half and serve.Number of Servings: 4Recipe submitted by SparkPeople user CARABY.

The nutritional information for Couscous and bacon stuffed eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 130.1

• Total Fat: 3.2 g
• Cholesterol: 6.7 mg
• Sodium: 423.3 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 5.8 g
• Protein: 5.6 g