Stuffed Eggplant

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Ingredients

Nonstick cooking spray
2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley

Directions

Yield:
4 servings

Serving size:
1 stuffed eggplant half

Preheat oven to 450°F. Spray baking dish with cooking spray.

Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g

Exchanges per serving: 2 1/2 Vegetable, 2 1/2 Meat.