Veggie-Stuffed Eggplant

• 1 medium eggplant
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped zucchini
• 1/2 cup chopped sweet red pepper
• 3/4 cup seeded chopped tomatoes
• 1/4 cup toasted wheat germ
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• 1 tablespoon grated Parmesan cheese

1. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
2. In a
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. Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a
5. . Bake at 400u0b0 for 20-25 minutes or until shells are tender.

eggplant, onion, garlic, fresh mushrooms, zucchini, sweet red pepper, tomatoes, toasted wheat germ, parsley, thyme, salt, pepper, red pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/veggie-stuffed-eggplant/ (may not work)