Had a super fun time being creative for dinner. Decided to go with a vegetable dinner, since my fridge is freshly stocked with great fresh veggies!
Don’t have a name for this yet…I am horrible with naming dishes, so if you want to make suggestions go ahead, and if it ever ends up in a book you will be in the credits 😉 **wink wink**
1 Medium Eggplant
1 Mini Sweet Pepper
1/4 cup Sliced Mushrooms
4 Cloves Garlic
1/4 cup Sliced Summer Squash
2 tsp Worcestershire Sauce
Tomato, Basil, Garlic – Mrs. Dash Seasoning
2 Slices Swiss Cheese
2 Slices Tomato
**pre-heat oven to 375°**
Cut eggplant in half lengthwise, with a sharp knife, cut diagonal slices in the meat of the eggplant in crisscross pattern. Do not cut thru the skin. You are making a checkerboard of packets to put veggies in. Spray surface of cut eggplant with spray butter.
Cut mushroom, garlic, squash and sweet peppers into thin slices and stuff in to the slices in the eggplant. Fill eggplant halves with as much vegetables as you like and can fit. Depending on your preferences put whichever flavors you want more of…I prefer to load up on more mushroom and garlic. All of these vegetables are so low in calories, and natural sodium content that you can have good flexibility with them.
After stuffing the eggplant, sprinkle with tomato basil garlic Mrs. Dash, and dash each half with a teaspoon of Worcestershire sauce. Place the 2 halves back together and wrap with foil. Place foil wrapped Eggplant on baking sheet and bake in oven for approx 1 hour, or until the meat of the eggplant is soft all the way through.
Unwrap the eggplant and separate the halves. Top each half with tomato slices and 1 Swiss cheese slice on each half. return to oven uncovered, continue to cook until the Swiss is bubbly. Remove from oven and let cool a little bit, as a dinner you can server a half an eggplant per person.
Per half- Cal/180, Cal from fat/6, Sodium/122mg, Carbs/25, Fiber/8, Sugar/13, Protein/10