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1
Preheat the oven to 350F.
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2
Lightly spray a Dutch oven and 13 x 9 x 2-inch baking pan with cooking spray.
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3
Set aside.
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4
Leaving a 1/4-inch rim, scoop out the eggplant pulp and transfer to a cutting board.
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5
Chop the eggplant pulp.
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6
Set it and the shells aside.
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7
In the Dutch oven, cook the bell pepper and onion over medium-high heat for 4 minutes, or until the onion is soft, stirring frequently.
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8
Stir in the chopped eggplant, water, and Greek seasoning.
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9
Reduce the heat to medium.
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10
Cook, covered, for 4 to 5 minutes, or until the eggplant is tender.
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11
Stir in the cracker crumbs, tomato sauce, parsley, and red pepper flakes.
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12
Spoon into the eggplant shells.
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13
Place the shells in the baking pan.
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14
Sprinkle with the mozzarella.
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15
Bake for 20 minutes, or until the mozzarella has melted and the shells are tender when pierced with a fork.
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16
Remove from the oven.
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17
Sprinkle with the Parmesan.
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18
(Per serving)
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19
Calories: 191
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20
Total fat: 3.5g
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21
Saturated: 1.5g
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22
Trans: 0.0g
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23
Polyunsaturated: 0.5g
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24
Monounsaturated: 1.0g
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25
Cholesterol: 11mg
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26
Sodium: 341mg
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27
Carbohydrates: 30g
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28
Fiber: 11g
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29
Sugars: 13g
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30
Protein: 12g
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31
Calcium: 323mg
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32
Potassium: 924mg
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33
1/2 starch
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34
5 vegetable
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35
1 lean meat
