Serves: 5
Total Calories: 57

1 large eggplant, peeled and sliced
2 fresh tomatoes, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
salt and pepper to taste
2 tablespoons dried parsley
1 egg, beaten
1 teaspoon oregano
1/2 cup Pepperidge Farm herb stuffing
1 tablespoon butter, softened
2 tablespoons grated Parmesan cheese

Soak eggplant in cold salted water for 10–15 minutes. Simmer tomatoes, onion, and bell pepper in a little water until tender. Drain eggplant and cook in boiling salted water until tender (about 10 minutes). Drain and separate eggplant into chunks, but don’t mash. Add egg, sautéed vegetables, and seasonings. Put into buttered casserole dish and top with crushed stuffing that has been mixed with softened butter and Parmesan cheese. bake in 325° oven until brown and bubbly.

Nutritional Facts:

Serves: 5
Total Calories: 57
Calories from Fat: 34

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