Waiting to be stuffed:
Cooking the stuffing ingredients:
Stuffed and waiting to be baked:
Sorry for the dark picture....like I have stated previously, I think I need a new camera!
8 Baby Eggplants
2 Tbsp. Olive Oil
1/2 of a large green pepper, finely chopped
1 (14 1/2 oz) can of petite diced tomatoes, drained
1 tsp. garlic powder
1/2 C. Italian Seasoned Bread Crumbs
1 Cup Shredded, low moisture/low fat Mozzarella Cheese, divided
1 C. Spaghetti Sauce
DIRECTIONS: Preheat oven to 350 degrees. Pour 1/2 Cup spaghetti sauce into bottom of 9x13 baking dish. Cut each eggplant in 1/2 lengthwise. Scoop out and coarsely chop the pulp. In a large skillet, heat oil and add eggplant, pepper, tomatoes and garlic powder. Cook for 15 to 20 minutes or until vegetables are tender. Remove from heat and stir in bread crumbs and 1/2 C. of cheese and 1/2 C. spaghetti sauce. Cook for approx. 2-3 minutes longer or until liquid is absorbed. Spoon veggie mixture into eggplant shells. Cover with aluminum foil and bake for 1 hour. Remove foil and sprinkle with remaining 1/2 Cup cheese and bake for additional 20 minutes.