Ingredients
1 medium eggplant1/2 cup chopped onion2 garlic cloves, minced1/2 cup chopped fresh mushrooms1/2 cup chopped zucchini1/2 cup chopped sweet red pepper3/4 cup seeded chopped tomatoes1/4 cup toasted wheat germ2 tablespoons minced fresh parsley1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepperDash crushed red pepper flakes1 tablespoon grated Parmesan cheese
Preparation
Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.
Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.
