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Stuffed eggplant

Recipe byarazais

From The American Cancer Society's Healthy Eating Cookbook.
3 medium eggplants
1 cup cooked brown rice
1 teaspoon olive oil
½ teaspoon salt
1 large scallion, sliced
1 onion, chopped
8-ounce can sliced mushrooms, drained
Fresh ground black pepper, to taste
1 tablespoon basil
2 tablespoons bread crumbs

Heat oven to 350°.
Puncture the eggplant skin and bake for 45 minutes. Remove from oven and let cool.
Cut eggplants in half lengthwise, leaving the stem. Scoop out and reserve the insides, leaving ½ inch all around.
Warm the oil in a medium frying pan. Sauté scallion until softened. Add onion and sauté until golden brown. Add mushrooms, salt, pepper, and basil. Add scooped-out eggplant and cooked rice and cook over low heat for 5 minutes.
Fill eggplant shells with the sautéed mixture and place on baking sheet. Sprinkle with bread crumbs. Bake at 350° for 15 minutes.
Makes 6 servings.
Approximately 150 calories and 2 grams of fat per serving.



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