Two favorite Italian dishes--lasagna and eggplant Parm--are rolled into one in this stuffed vegetable recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside.

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  • Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.

  • Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.

  • Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.

  • Bake about 15 minutes or until heated through. Sprinkle with basil.

Nutrition Facts

199 calories; 9.1 g total fat; 2.2 g saturated fat; 21 mg cholesterol; 449 mg sodium. 443 mg potassium; 19.5 g carbohydrates; 7.2 g fiber; 13 g sugar; 11.5 g protein; 949 IU vitamin a iu; 12 mg vitamin c; 43 mcg folate; 269 mg calcium; 1 mg iron; 30 mg magnesium;