Serves: 4
Total Calories: 740

2 eggplant, halved lengthwise
3 tablespoons extra virgin olive oil
4 shallots, diced
2 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, minced
1 cup unseasoned bread crumbs
2 tablespoons chopped fresh chives
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried cilantro
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1/2 cup liquid egg substitute
1/4 cup walnuts halved, toasted
2 tablespoons chopped capers
1/2 cup sliced black olives

Scoop out the cores of the eggplants leaving a ½ inch thick shell and chop and reserve the pulp. Cook the shells in salted boiling water for 3 minutes.

Sauté the shallots, and garlic in 2 tablespoons of olive oil over medium heat in a large skillet for 5 minutes. Add the remaining olive oil and the chopped eggplant pulp and parsley and sauté for 10 minutes. Remove from the stove and stir in the bread crumbs, chives, basil, oregano, cilantro, salt and pepper. Add the cheese, egg substitute and walnuts.

Stuff the eggplant shells with the mixture, cover with aluminum foil and bake at 350 degrees for 20 minutes. Uncover and bake for 10 minutes more until the stuffing is crisp and golden brown.

Nutritional Facts:

Serves: 4
Total Calories: 740
Calories from Fat: 150

More Recipes from the The Happy Heart Cookbook Cookbook:
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Stuffed Cabbage
Stuffed Romaine
Baked Stuffed Eggplant
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Lima Bake
Meatloaf
Stuffed Peppers
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Beef with Pea Pods and Oyster Sauce
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Stuffed Flank Steak
Beef Stroganoff
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