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Summer Nights Stuffed Egglpants takes several minutes to prepare.

Summer Nights Stuffed Egglpants takes several minutes to cook.

Summer Nights Stuffed Egglpants makes 4 servings.

The ingredients for Summer Nights Stuffed Egglpants are:

2 large eggplants
1.5 Tbsp extra virgin olive oil
1 medium red onion, chopped
2 cloves garlic, minced
2 cups diced tomatoes
1/2 green bell pepper, seeded and chopped
1 tablespoon chopped fresh parsley
salt and pepper to taste
1.75 cups dry bread crumbs
2 sliced Reduced fat string mozzarella cheese

Here is how you make Summer Nights Stuffed Egglpants:

Remove the leaves from the eggplants, and slice in half lengthwise. (Microwave on low for about 3 mins to make the next step a little easier)Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, microwave on med heat for 3 mins, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle cheese over the top. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Number of Servings: 4Recipe submitted by SparkPeople user MZ_NO_ROLLS.

The nutritional information for Summer Nights Stuffed Egglpants is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 427.9

• Total Fat: 11.4 g
• Cholesterol: 8.1 mg
• Sodium: 1,396.5 mg
• Total Carbs: 66.4 g
• Dietary Fiber: 11.6 g
• Protein: 16.9 g