Vegan Stuffed Eggplant

Ingredients

• 1 medium eggplant
• 1 small chopped onion (60g or ½ C)
• 2 cloves garlic, minced
• 50 g chopped fresh mushrooms (2 oz or ½ C)
• 1 smallzucchini, chopped (½ C)
• 1 small red pepper, chopped (½ C)
• 150 g seeded chopped tomatoes (6 oz or ¾ C)
• 80 g toasted wheat germ (¼ C)
• 2 tbs minced fresh parsley
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbs grated Parmesan cheese
• Dash crushed red pepper flakes

Directions

1. Cut eggplant in half lengthwise and remove pulp, leaving a ¼" shell. Cube pulp and set the shells and cubed pulp aside.
2. Sauté onion and garlic in a nonstick skillet coated with cooking spray until onion is tender.
3. Add the mushrooms, zucchini, red pepper and eggplant pulp and sauté until the vegetables are crisp-tender (about 4-6 minutes).
4. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper, and pepper flakes and cook for another minute.
5. Fill the eggplant shells with the vegetable mixture and sprinkle with Parmesan cheese.
6. Place on a baking sheet lined with parchment paper and bake at 400° until shells are tender, about 20-25 minutes