Low-Fat Tomato-Stuffed Eggplant



4 servings



2 md. eggplants
2 tbsp. olive oil
1 lg. onion, finely chopped
1 clove garlic, crushed
2 lg. whole tomatoes, peeled and cut in sm. wedges
1/4 cup chives, finely snipped
1/2 cup plain bread crumbs
1/2 tsp. dried crushed basil
1/2 tsp. oregano
1/2 tsp. thyme
Salt or
salt substitute, to taste
Pepper, freshly cracked, to taste
2-1/2 cup tomato juice
2 tbsp. parsley, freshly minced


Preheat oven to 375°F. Slice eggplants in half lengthwise. Remove pulp, leaving 1/2" layer on outer shell. Chop 1 cup pulp.

In a skillet, sauti onion and garlic in oil along with tomato wedges and chopped eggplant. Stir often, until all vegetables are soft. Mix in chives, bread crumbs, and all seasonings. Stuff shells and arrange in oven-proof dish. Pour tomato juice into bottom of pan. Bake about 30 minutes, basting with juice to keep moist. Garnish with parsley.

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