Italian Stuffed Eggplant

Ingredients

• 1 cup brown rice cooked
• 2 medium eggplants 
• 0.8 cup bell pepper green chopped
• 1 teaspoon penzey's southwest seasoning dried italian
• 1 cup mushrooms sliced
• 1.3 cups onion chopped
• 1 ounce parmesan cheese fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 1 tablespoon sunflower kernels unsalted toasted
• 0.8 cup tomatoes chopped
• 8 ounce no-salt-added tomato sauce canned
• 1.3 cups zucchini chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Wash eggplants; cut each in half lengthwise.
3. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)
4. Coat a large nonstick skillet with cooking spray; place over medium heat.
5. Add onion and next 3 ingredients; saut until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes.
6. Remove from heat; stir in rice and next 3 ingredients.
7. Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells.
8. Bake, uncovered, at 350 for 10 minutes.
9. Sprinkle with mozzarella cheese; bake 5 minutes.
10. carbo rating: 26