Greek-Style Stuffed Eggplant

Here's a hearty vegan entree that makes the most of fresh summer produce.

Cut 2 eggplants in half lengthwise (mine were about 1 pound each), and carefully scoop out the pulp, leaving about a 1/4-inch thick shell. Coarsely chop the pulp and set aside.

Place the eggplant halves, cut-sides down, in a microwave-safe baking dish. Add water to fill the bottom of the dish, then cover with plastic wrap and microwave for 5 minutes - the shells should be very tender. Don't forget to leave room for steam to escape in the plastic wrap!

Meanwhile, heat a large nonstick skillet over medium-high heat, and coat with cooking spray. Add the eggplant pulp, and saute for 7 minutes. Add 1 cup chopped onion and continue to saute for 2 minutes. Add 1 cup chopped plum tomato, 1/4 cup vegan white wine of your choice, and 3 minced garlic cloves; cook for 3 minutes, stirring occasionally. In keeping with the Mediterranean flavors of the dish, I chose a white wine from Italy.

Remove from heat and stir in 1 cup crumbled vegan feta (such as Sunergia), 1/4 cup chopped parsley, 1/4 tsp. salt, and 1/4 tsp. black pepper.

Place the eggplant shells on a baking sheet coated with cooking spray, and fill each with about 3/4 cup of the stuffing.

Place 2 ounces of French bread in a food processor, and pulse until you have coarse crumbs. Combine the crumbs with 1/4 tsp. chopped parsley, 1/4 tsp. salt, and 2 tablespoons vegan Parmesan sprinkles (such as Galaxy Foods). Sprinkle about 1/4 cup of the breadcrumb mixture over each eggplant half.

Broil for 2 minutes, then serve! 1 stuffed eggplant half is 250 calories.

Note: I forgot the cooking spray on the baking sheet, but luckily my eggplant shells didn't stick!

Cost:
eggplant $5.68
onion $1.01
plum tomato $0.86
white wine $26.12
vegan feta $3.69
parsley $1.69