Ingredients:
1 large eggplant, washed
1 container mushrooms
1/2 onion, chopped
1/2 c. chicken broth
1/2 c. fat free shredded mozzarella cheese
olive oil cooking spray
Directions:
Cut off the top of the eggplant and hollow out the lid and the inside of the eggplant with a knife and a large spoon. Chop eggplant into bite-sized pieces. Spray skillet with olive oil. Over medium heat, saute mushrooms, onions and eggplant pieces. Use chicken broth to deglaze the pan as needed. When cooked through, add 1/4. c. of cheese and stir together. Put eggplant mixture into empty eggplant and put on "lid". Place into a glass cooking dish and bake at 350 for 25 minutes. Remove from oven and top with the remaining cheese. Cover to melt.
1 points plus for the whole dish.
No comments:
Post a Comment