Vegan Stuffed Eggplant

Ingredients

• 1 medium eggplant
• 1 small chopped onion (60g or ½ C)
• 2 cloves garlic, minced
• 50 g chopped fresh mushrooms (2 oz or ½ C)
• 1 smallzucchini, chopped (½ C)
• 1 small red pepper, chopped (½ C)
• 150 g seeded chopped tomatoes (6 oz or ¾ C)
• 80 g toasted wheat germ (¼ C)
• 2 tbs minced fresh parsley
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbs grated Parmesan cheese
• Dash crushed red pepper flakes

Directions

1. Prep Eggplant: Cut eggplant in half lengthwise. Scoop out pulp, leaving a ¼" shell. Cube pulp and set aside with shells.
2. Sauté: In a nonstick skillet coated with cooking spray, cook onion and garlic until tender.
3. Cook Filling: Add mushrooms, zucchini, red pepper, and eggplant pulp. Sauté until vegetables are crisp-tender, about 4-6 minutes.
4. Season: Stir in tomatoes, wheat germ, parsley, thyme, salt, pepper, and red pepper flakes. Cook briefly to combine.
5. Fill: Spoon vegetable mixture into eggplant shells and top with Parmesan cheese.
6. Bake: Place on a parchment-lined baking sheet and bake at 400°F until shells are tender, about 20-25 minutes.

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