Lunch

Veggie Loaded Eggplant is for Lunch.

Veggie Loaded Eggplant takes 30 minutes to prepare.

Veggie Loaded Eggplant takes 30 minutes to cook.

Veggie Loaded Eggplant makes 4 servings.

The ingredients for Veggie Loaded Eggplant are:

2- 1lb-1 1/4lb eggplants
2 cups diced zucchini
2 cups dice yellow (summer) squash
3/4 chopped onion
1 cup chopped celery
1 cup quartered grape tomatoes
1 8 oz can no salt added tomato sauce
1/2 c petite diced tomatoes (can use no/low salt)
2 tbsp ground flaxseed
1/4 cup fat free shredded cheddar (or preferred cheese just adjust calories)
1/4 cup grated parmesan cheese
1 tbsp extra virgin olive oil
1 tbsp minced garlic
pepper to taste

Here is how you make Veggie Loaded Eggplant:

Slice eggplant in 1/2, scoop out "guts" leaving about a 1" shell. Cook eggplant "guts" with all other ingredients except cheese in large pan until tender. Stuff shells with veggie mix, spread cheese evenly among 4 shells, bake at 375 for 45 minutes or until eggplant shell is at desired tendernessServing Size: Makes 4 large servings Number of Servings: 4Recipe submitted by SparkPeople user CHARPIE2.

The nutritional information for Veggie Loaded Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 203.5

• Total Fat: 3.7 g
• Cholesterol: 6.2 mg
• Sodium: 302.9 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 12.3 g
• Protein: 11.5 g

The dietary needs meet for Veggie Loaded Eggplant is Vegetarian