Photo of Roasted, Stuffed Eggplant by WW

Roasted, Stuffed Eggplant

1
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
30 min
Cook
45 min
Serves
4
Difficulty
Difficult
This delicious vegetarian main course comes ready in four portion-controlled packages. It really doesn't get much more convenient than that! You can freeze them individually for sensational single meals. When you're ready to eat, simply let one of the packages thaw and then microwave it until it's heated through. Or, you can thaw and reheat for about 15 to 20 minutes in a 350°F oven.

Ingredients

Uncooked eggplant(s)

2 medium, sliced lengthwise (do not peel)

Olive oil

2 tsp

Cooking spray

1 spray(s)

Uncooked onion(s)

1 large, chopped into 1/4-inch pieces

Uncooked carrot(s)

1 large, chopped into 1/4-inch pieces

Sweet red pepper(s)

2 medium, chopped into 1/4-inch pieces

Garlic clove(s)

3 large clove(s), chopped

Portobello mushroom(s)

3 medium, caps, chopped into 1/2-inch dice

Fresh parsley

2 Tbsp, fresh, chopped

Fresh thyme

1 Tbsp, or 1 tsp dried thyme

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Canned tomato sauce

15 oz, or 2 cups homemade tomato sauce

Instructions

  1. Preheat the oven to 400°F.
  2. Rub the cut sides of the eggplant with oil. Place the eggplant on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (the eggplant should not be cooked entirely through). Remove the eggplant from the oven and flip it over with a spatula; let it cool on the baking sheet. Leave the oven on.
  3. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add the onions, carrot, and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add the garlic and the mushrooms. Increase the heat to high and continue to sauté until the mushrooms soften and release their juices, about 5 to 7 minutes. Remove the pan from the heat and stir in the parsley and thyme; season to taste with salt and pepper.
  4. Scoop out the flesh of the cooled eggplant with a spoon, leaving about a 1/4-inch of eggplant flesh in the skin. Coarsely chop the scooped out eggplant and add it to the mushroom mixture; mix well.
  5. Fill each eggplant shell with about 1 1/2 cups of filling. Place the stuffed eggplant shells in a nonstick 9 X 13-inch pan. Spoon 1/2 cup of the tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool. Yields one stuffed eggplant half per serving.
  6. Try some of our other fabulous freezable recipes such as Chile-Spiced Red Snapper and Couscous Stew, Mexican Meatloaf, Mustard-Dill Chicken in Foil Packs, and Turkey and Mango Picadillo.