Makes : 4 servings
Stuffed Eggplant Italiano
A delicious take on eggplant parmesan. This dish is packed full of veggies and of course both parmesan and mozzarella cheese.
- 1 eggplant (about 500 g/1 lb)
- 75 ml or 1/3 cup All-Bran Original* cereal
- 250 ml or 1 cup sliced mushrooms
- 50 ml or 1/4 cup chopped sweet green pepper
- 50 ml or 1/4 cup chopped onion
- 50 ml or 1/4 cup grated Parmesan cheese
- 30 ml or 2 tbsp butter or margarine, melted
- 1 clove garlic, finely chopped
- 2 ml or 1/2 tsp dried basil or 15 ml (1 tbsp) chopped fresh basil
- 1 ml or 1/4 tsp salt
- Pinch pepper
- 75 ml or 1/3 cup shredded part-skim mozzarella cheese
1. Cut eggplant in half lengthwise. Place halves cut side down in shallow baking pan. Bake at 180°C (350°F) for about 15 minutes. Cool slightly. Scoop out pulp, leaving about 1cm (1/2-inch) shell. Place shells cut side up in baking pan.
2. In large bowl, coarsely chop pulp. Stir in cereal, mushrooms, green pepper, onion, Parmesan cheese, butter, garlic, basil, salt and pepper. Spoon back into eggplant shells, pressing in firmly. Cover with foil; pierce in several places to allow steam to escape. Bake for about 40 minutes or until vegetables are tender.
3. Remove foil, sprinkle tops with mozzarella cheese. Bake, uncovered, for about 2 minutes more or until cheese melts. To serve, cut each half into 2 pieces.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
What's psyllium fibre?
Psyllium fibre is a type of “soluble fibre” that forms a gel in the digestive system. This traps some of the cholesterol and removes it from the body.
Most Canadians only get about half of the recommended fibre per day§
Did you know fibre needs water to work effectively? Try to get at least 9 cups of fluids every day.