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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Creamed Eggplant in Eggplant Shells

Source: dLife

Mushroom and red pepper stuffed eggplant shells.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	163.8

Total Carbs	30.5 g

Dietary Fiber	11.4 g

Sugars	12.5 g

Total Fat	2.0 g

Saturated Fat	0.8 g

Unsaturated Fat	0.3 g

Potassium	0.0 mg

Protein	9.1 g

Sodium	160.9 mg

Dietary Exchanges 2.0 Fat, 4.1 Vegetables, 0.0 Fruits, 0.1 Meat, 0.3 Milk, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each whole eggplant 1.0
1 each cooking spray 1.0
1 cup fresh chopped onion 12.0
12 each fresh mushrooms (med) 1.0
1 each medium red bell peppers 2.0
2 each medium garlic cloves 2.0
2 tsp fresh lemon juice 2.0
2 tbsp white all purpose flour 1.0
1 cup fat free milk 0.5
0 1/2 tsp Worcestershire sauce 0.5
0 1/2 tsp marjoram, leaves, ground 0.25
0 1/4 tsp ground thyme 0.25
0 1/4 cup chopped parsley 1.0
1 pinch salt 1.0
1 pinch black pepper 0.25
0 1/4 cup reduced fat grated parmesan cheese 1.0
1 pinch paprika

Directions

Preheat oven to 400 degrees.
Slice off 1/3 lengthwise and stems off of each eggplant. Spoon out pulp, leaving 1/4 inch shell. Chop pulp and set aside.
Arrange eggplant shells, skin side up on a baking sheet and coat with cooking spray.
Put eggplant pulp on a cooking spray coated baking sheet and coat with cooking spray. Bake both 10 to 15 minutes.
Heat a cooking spray coated frying pan over medium heat. Cook onion, mushrooms, bell peppers, and garlic 8 to 10 minutes.
Mix in lemon juice and flour and cook 1 to 2 minutes.
Whisk together milk, worcestershire sauce, marjoram, thyme, and parsley in a pot and let boil.
Stirring continually cook until thick, about 1 minute. Mix in eggplant pulp and sprinkle with salt and pepper.
Spoon eggplant mixture into shells and top with Parmesan and paprika. Lower oven to 375 degrees and bake 20 minutes.