Vegetarian

Roasted and Stuffed Smothered Eggplant is for Dinner.

Roasted and Stuffed Smothered Eggplant takes 30 minutes to prepare.

Roasted and Stuffed Smothered Eggplant takes 45 minutes to cook.

Roasted and Stuffed Smothered Eggplant makes 4 servings.

The ingredients for Roasted and Stuffed Smothered Eggplant are:

2 medium Eggplant, fresh, unpeeled and sliced lengthwise
2 tsp Olive Oil
1 large Onion, chopped into 1/4 inch pieces
1 large Carrot, chopped into 1/4 inch pieces
2 Sweet Red Peppers
3 cloves Garlic
1 can, 15 oz Tomato Sauce
2T. fresh Parsley
1T. fresh thyme (or 1tsp. dried)
1/8 tsp. table salt
1/8 tsp. black pepper

Here is how you make Roasted and Stuffed Smothered Eggplant:

1. Preheat oven to 400.2. Rub cut sides of eggplant with oil. Place on nonstick baking sheet cut sides up. Bake for 20-25 minutes. Remove from oven and flip. Allow to cool on baking sheet, but leave oven on.3. Meanwhile, coat a non-stick skillet with cooking spray and heat over med-high heat. Add onions, carrots, and peppers. Sauté until soft and slightly browned, about 5-7 minutes. Add garlic. Increase heat to high and continue to sauté about 5-7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.4. Scoop out flesh of cooked eggplant, leaving about 1/4 inch of eggplant flesh in shin. Coarsely chop flesh and add to mixture; mix well.5. Fill eggplant shells with 1.5 cups of filling each. Place in non-stick 9x13 inch pan. Spoon 1/2 c. of tomato sauce over each stuffed eggplant. Bake for 15 minutes, remove from oven and let cool. Number of Servings: 4Recipe submitted by SparkPeople user CSIMPSON75.

The nutritional information for Roasted and Stuffed Smothered Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 174.3

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 584.4 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 10.7 g
• Protein: 5.0 g

The dietary needs meet for Roasted and Stuffed Smothered Eggplant is Vegan