Stuffed Eggplant | La Dolce Vita

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Eggplant was something introduced to me as a child by my mother. My mother’s roots are Italian so growing up a lot of our dinner dishes were Italian inspired. One recipe I loved and didn’t think I would was Eggplant Parmigiana. It hasn’t been hard living the Pescatarian lifestyle because my mother has always eaten like a vegetarian. I have now perfected my eggplant parmigiana and now thinking of new ways to indulge in eggplant. I have made it curried in stew, layered in veggie lasagna, and on a sub as a sandwich. Tonight for dinner I decided to carve the eggplants out and stuff with sautéed veggies and cheese!!!! I paired these with a side of whole great thin spaghetti topped with pesto marinara.

Eggplant is both delicious and healthy. Once you realize how beneficial eggplant is to your health, you may want to give more consideration to it becoming a regular part of your diet. Eggplant is low in calories — just 20 calories per cup, mostly from carbohydrates, a potent source of energy. It comes loaded with vitamins and minerals, but its health benefits extend beyond just adding vital nutrients to a meal. Eggplant contains other compounds that promote good health as well, even to the point of helping to prevent cancer and lowering cholesterol.

Check out my Instagram video clip: http://instagram.com/p/gB8FgZsQSc/

Ingredients:

1 Large organic Eggplant, cut in half (his & hers)
1 zucchini
1 onion
1 green pepper
1 tbs minced garlic
1 can diced tomatoes, spicy red pepper
1/2 cup bread crumbs
1 cup shredded mozzarella cheese, split
1/4 cup white cooking wine
2 tbs coconut oil or olive oil
Dash of cayenne pepper
Salt, pepper, Italian herbs and seasonings

Instructions:

1. Preheat oven to 350. Cut eggplant in half and carve out inside to make eggplant hollow. Chop eggplant into cubes. Set aside.

2. Add oil to frying pan and sauté garlic, onion, green pepper. Add eggplant. Add white wine. Add salt, pepper, cayenne, and Italian herbs and seasonings. Add diced tomatoes.

3. Once tender, fold in bread crumbs and mozzarella cheese. Mix well. Fill eggplant halves. Top with mozzarella cheese.

4. Bake 25 minutes, drizzle marina sauce from pasta over cheese topping, and pair with your favorite whole grain pasta.

Enjoy ! La Dolce Vita comes with healthy living.

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