Directions:
- Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
- In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.
- Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.94 Kcal (912 kJ) | ||
| Calories from fat | 15.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 529.1mg | 22% | |
| Potassium | 1275.21mg | 27% | |
| Total Carbs | 42.21g | 14% | |
| Sugars | 15.91g | 64% | |
| Dietary Fiber | 10.79g | 43% | |
| Protein | 10.59g | 21% | |
| Vitamin C | 91.2mg | 152% | |
| Iron | 2.6mg | 14% | |
| Calcium | 126.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 44.41 Kcal (186 kJ) | ||
| Calories from fat | 3.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 3% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 1% | |
| Sodium | 107.83mg | 22% | |
| Potassium | 259.88mg | 27% | |
| Total Carbs | 8.6g | 14% | |
| Sugars | 3.24g | 64% | |
| Dietary Fiber | 2.2g | 43% | |
| Protein | 2.16g | 21% | |
| Vitamin C | 18.6mg | 152% | |
| Iron | 0.5mg | 14% | |
| Calcium | 25.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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