Cheese-Topped Stuffed Eggplant

• Cooking spray
• 2 medium eggplants (about 1 pound each), trimmed and halved lengthwise
• 1 medium green bell pepper, finely chopped
• 1 large onion, finely chopped
• 1/2 cup water
• 1 tablespoon dried Greek seasoning
• 8 fat-free, low-sodium saltine crackers, crushed
• 1 8-ounce can no-salt-added tomato sauce
• 1/4 cup snipped fresh parsley
• 1/8 teaspoon crushed red pepper flakes
• 1 cup shredded low-fat mozzarella cheese
• 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

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

cooking spray, eggplants, green bell pepper, onion, water, seasoning, crackers, salt, parsley, red pepper, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/cheese-topped-stuffed-eggplant-392034 (may not work)