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Healthy Stuffed Eggplant
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2 large | eggplant |
2 TBSP | olive oil |
2 | Roma tomatoes, chopped |
1/2 cup | white onion, chopped |
2 cloves | minced garlic |
1 1/2 tsp | oregano |
1 cup | mozzarella cheese, shredded |
2 cups | tomato sauce |
1/2 cup | mushrooms, sliced |
Preheat oven to 400 degrees F. Cut the eggplant in half & place cut side down on foil on baking sheet. Rub with olive oil & bake 25 minutes. Cool the eggplant and then scoop out the flesh, leaving a thin layer inside the skin. Set aside.
Heat the oil in a pan & sauté the onion and mushrooms for about 6-7 minutes. Add the tomatoes & cook 3 more minutes. Add the garlic & cook 1 minute more. Season with oregano, salt & pepper. Add the cooked eggplant. Stir in the tomato sauce & cook for 10 minutes. Stuff the eggplant shells with this mixture & top with mozzarella. Bake 20 minutes. Cool before serving.
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