Mediterranean-Style Stuffed Eggplant

1. 1

   Preheat oven to 350u00b0.

2. 2

   Prick each eggplant several times with a fork. Place eggplant on a baking sheet, and bake at 350u00b0 for 20 minutes. Cool. Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; set shells and pulp aside.

3. 3

   Combine tomato and next 4 ingredients in a medium saucepan; bring to a boil, and stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in eggplant pulp.

4. 4

   Spoon couscous mixture evenly into eggplant shells; place in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cheese. Cover and bake at 350u00b0 for 25 minutes or until thoroughly heated.

5. 5

   carbo rating: 23

* Per serving · 4 servings · Values may vary.

No additional tips available.