Eggplant Stuffing
Serve with grilled chicken breast and fresh sliced tomatoes.
 
 

Servings: 8

• 3 cups eggplant, peeled, cubed
• 1 cup sweet onion, chopped
• 1/3 cup celery, chopped
• 1/4 cup fresh Italian parsley, chopped
• 1/2 teaspoon dried mint
• 1/2 cup white wine
• 2 tablespoons Worcestershire sauce
• 2 cups seasoned bread cubes
• 1/4 teaspoon salt
• pinch of cayenne


Soak eggplant for at least 2 hours or more in salt water to remove any bitter taste.

Sauté oil, onion and celery in non stick skillet over moderate heat, stirring constantly. Add eggplant and reduce heat. Cover and cook until eggplant becomes soft.

In large mixing bowl, add the eggplant mixture and the remaining ingredients. Mix well and place in cooking oil sprayed casserole. Bake at 375 for 45 minutes.

Per Serving: 99 Calories
3g Fat (27.8% calories from fat)
2g Protein
14g Carbohydrate
2g Dietary Fiber
Trace Cholesterol
245mg Sodium

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