Eggplant parmigiana

I’m really tired of my pics but not my posts sending from my iPod… This is tonight’s dinner. Stuffed eggplant parmigiana 🙂 I hollowed out the halves of the eggplant, diced the pulp, sautéed it with diced onion, peppers, celery, mushroom, tomato, basil, and garlic til soft. Added a quarter cup of Italian breadcrumbs and a quarter cup of Parmesan cheese. Put all that back in the eggplant boats, topped with my homemade sauce (see pizza night post for details) and another half cup of Parmesan cheese, then baked at 350 for about half an hour. Very good. I think next time I’ll probably dice the whole eggplant, put all the filling in a baking pan, then top with sauce and cheese. The eggplant skin was a little harder to cut apart than I’d have liked, and I think it may work better casserole style. On the plus side, my 1/6th of the recipe serving was very filling, and satisfied my comfort-food need. 🙂 the monkey wasn’t as pleased with the finished product, but I LOVED watching her “sneak” the raw peppers, celery, and mushroom out of the bowl while I diced.

162 cal/3.2 fat/4.3 fiber/3 ww points the old way 🙂


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