1/4 cup Grape Nuts, ground
1 large eggplant
1 cup chopped onion
1/2 cup diced zucchini
1 cup chopped red and green bell peppers
3 oz 99% lean turkey breast
1/2 cup canned diced tomatoes, drained
1/4 cup egg whites
2 tbsp. reduced-fat Parmesan cheese
1 tbsp. chopped garlic
1 tsp. Italian seasoning
1/2 cup canned diced fresh tomatoes
Preheat oven to 350 degrees.
Using a blender or food processor, grind grape nuts to a breadcrumb-like consistency. Set aside.
Slice about 1 inch off the top (stem side) of the eggplant. Cut the eggplant lengthwise. Carefully cut out the inside of each half, about 1/2 inch from the skin. Remove the insides with a spoon, and chop them into small pieces. Place the hollow eggplant shells, cut-side up, on a baking sheet sprayed with nonstick spray, set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add chopped eggplant, onion, zucchini, and peppers. Stir and cook until soft. Remove from heat and allow to cool.
Add the cereal crumbs to the bowl. Add all other ingredients except freshly diced tomatoes to the bowl. Mix thoroughly. Equally divide between the eggplant shells, lightly packing down until even.
Bake in the oven for 35 minutes. Remove and add 1/4 cup crushed tomatoes evenly over the top of each stuffed eggplant shell. Return to the oven for another few minutes, until tomatoes soften.
Let cool slightly and Enjoy!!