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Vegetarian Italian Stuffed Roasted Eggplant

Vegetarian Italian Stuffed Roasted Eggplant Recipe

This is an adaption of a south beach recipe. I promise meat eaters won't miss the beef!!
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Prep Time 45 mins
Cook Time 45 mins
Calories 268.7 kcal

Ingredients
  

  • 3 large eggplants
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 green peppers, chopped
  • 3 garlic cloves, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) package soy crumbles (boca brand)
  • 1 cup pecorino romano cheese, grated
  • 3 teaspoons oregano
  • 1 1/2 teaspoons salt

Instructions
 

  • Preheat oven to 400°F.
  • Wash and pierce each eggplant 3 or 4 times.
  • Roast eggplant for 45 minutes to an hour turning a few times.
  • Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
  • Add garlic and oregano.
  • Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
  • Chop eggplant and add to onion mixture.
  • Add tomato sauce, salt and oregano.
  • Add frozen soy crumbles and heat through.
  • Add 3/4 cup of cheese and mix well.
  • Fill eggplant shells with mixture.
  • Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.

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Nutrition

Serving: 355gCalories: 268.7kcalCarbohydrates: 29.3gProtein: 15.8gFat: 12gSaturated Fat: 2.5gSodium: 1209mgFiber: 14.1gSugar: 12.2g
Keyword < 4 Hours, Vegetable
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