|Preparation Time||15 Minutes|
|Cook Time||30-40 Minutes|
|Total Time||45-55 Minutes|
|Type||Main Dish; Side Dish|
|Cook Method||Baking; Sautï¿½ing|
|Diet||High Protein; Low Calorie; Low Fat; Heart Healthy; Vegetarian|
1 medium eggplant
1 cup water
1 tablespoon olive oil
6 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
1/4 cup onion, chopped
1/4 cup red, green, or yellow bell peppers, chopped
1 cup canned unsalted tomatoes, drained except for 1/4 cup liquid
1/4 cup celery, chopped
1/2 cup fresh mushrooms, sliced
1 cup whole-wheat bread crumbs
Freshly ground black pepper, to taste
Heat the oven to 350ï¿½F and coat a baking dish with cooking spray.
Cut the ends off the eggplant and cut in half lengthwise. Remove the pulp and leaving a shell about 1/4 inch thick. Add the shells to the baking dish along with some water. Dice the eggplant pulp and reserve for later.
In a nonstick frying pan, heat the olive oil over medium-high and cook the chicken strips about 5 minutes or until the chicken is lightly browned and no longer pink. Add the diced eggplant, onion, peppers, tomatoes, reserved tomato juice, celery, and mushrooms to the chicken, reduce the heat, and simmer about 10 minutes or until the vegetables are tender. Add the bread crumbs and black pepper and add half the mixture into each eggplant shell.
Cover and bake about 15 minutes or until the eggplant is softened and the stuffing has warmed. Serve immediately.
Calories: 346 cal
Total fat: 10g
Saturated fat: 2g
Monounsaturated fat: 6g