Recipes

I got this recipe out of a church cookbook. It was very filling to the point that I used it as a main meal instead of a side dish. Enjoy!

Ingredients:

1 medium eggplant

2 medium tomatoes, seeded & chopped

1/2 cup green pepper, chopped

1/2 cup celery, sliced

1/2 cup onion, chopped

1 cup buttery cracker crumbs

1/4 tsp salt

1/8 tsp pepper

1/4 cup water

1/2 cup cheddar cheese, shredded

Directions:

Cut eggplant in half lengthwise. Scoop out pulp, leaving 1/4 inch thick shell. Dice eggplant pulp. In 1 1/2 quart casserole dish, combine diced eggplant, tomatoes, green pepper, celery and onion; cover. Microwave at HIGH 4 minutes, stirring after 2 minutes; drain. Add cracker crumbs, salt and pepper; blend well. Divide mixture evenly between eggplant shells. Place shells in 2-quart oblong glass baking dish; add water. Cover with vented plastic wrap. Microwave at HIGH 4 to 7 minutes; rotate dish 1/2 turn after 3 minutes. Sprinkle with cheese and let stand 5 minutes.

Yield: 6 servings

142 calories per serving