Veggie-Stuffed Eggplant

1. 1

   Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.

2. 2

   In a

3. 3

   coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.

4. 4

   Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a

5. 5

   . Bake at 400u00b0 for 20-25 minutes or until shells are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.