Roasted and Stuffed Smothered Eggplant

Course: main meals
PointsPlus™ Value: 4
Servings: 4
Preparation Time: 30 min
Cooking Time: 45 min
Level of Difficulty: Difficult

This delicious vegetarian casserole comes ready in four portion-controlled packages. Freeze them individually for sensational single meals.

2 medium raw eggplant, sliced lengthwise (do not peel)
2 tsp olive oil
1 spray(s) cooking spray
1 large onion(s), chopped into 1/4-inch pieces
1 large carrot(s), chopped into 1/4-inch pieces
2 medium sweet red pepper(s), chopped into 1/4-inch pieces
3 clove(s) garlic clove(s), chopped (large)
3 medium portobello mushroom(s), caps, chopped into 1/2-inch dice
2 Tbsp parsley, fresh, chopped
1 Tbsp thyme, fresh, or 1 tsp dried thyme
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz canned tomato sauce, or 2 cups homemade tomato sauce

Preheat oven to 400°F.

Rub cut sides of eggplants with oil. Place on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (eggplant should not be cooked entirely through). Remove from oven and flip over with a spatula; let cool on baking sheet. Leave oven on.

Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions, carrot and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add garlic and mushrooms. Increase heat to high and continue to sauté until mushrooms soften and release their juices, about 5 to 7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.

Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4-inch of eggplant flesh in skin. Coarsely chop flesh and add to mushroom mixture; mix well.

Fill each eggplant shell with about 1 1/2 cups of filling. Place stuffed eggplant shells in a nonstick 9 X 13-inch pan. Spoon 1/2 cup of tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool. Yields one stuffed eggplant half per serving.

Freezing and thawing instructions: Freeze each cooled eggplant half, topped with sauce, in individual containers. When ready to eat, thaw and microwave. Or, thaw and reheat for about 15 to 20 minutes in a 350°F oven.

From WeightWatchers