Stuffed Eggplant Recipe (vegetarian

• Produce

  • 1 Eggplant, large
  • 1/4 cup Mushrooms
  • 1/4 cup Sweet onions
  • 1 pinch Thyme

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1 Marinara or other pasta sauce

• Baking & Spices

  • 1/2 cup Flour
  • 1 Salt

• Bread & Baked Goods

  • 1/2 cup Italian bread crumbs

• Dairy

  • 1/4 cup Low-fat milk

• Frozen

  • 4 Meatballs, vegetarian

• Other

  • 2 Kraft 2% singles

Found on blommi.com

Description

Ingredients

• large eggplant (cut into planks - you will need 4 for 2 servings)
• 2 egg whites
• ¼ cup low fat milk
• ½ cup flour
• ½ cup Italian bread crumbs
• ¼ cup sliced sweet onions
• ¼ cup sliced mushrooms
• pinch thyme
• salt to taste
• 4 vegetarian meatballs
• 2 Kraft 2% Singles
• Marinara or other pasta sauce of choice

Directions

• Preheat oven to 350 degrees.
• Whisk together egg whites and milk in one bowl, flour and bread crumbs in another.
• Dredge eggplant slices in egg mixture, then crumb mixture.
• Place on sheet pan and spray both sides with cooking spray.
• Bake 10 minutes, flip eggplants, and bake another 10 minutes.
• While eggplant is baking saute the mushrooms and onion, and heat pasta sauce.
• Remove eggplant from oven and allow to cool enough to handle.
• Lightly break up a veggie meatball, and place about an inch from end of eggplant.
• Top with mushrooms & onions, place ½ a Kraft Single on top of that.
• Roll up, starting from the stuffed end. Place rolls side by side, so they wont unroll.
• Put in oven until cheese melts, then plate and top with sauce.