Ingredients

4 small eggplants (about 6 ounces each)
1 cup chopped onion (about 1 medium)
2 large cloves garlic, minced
1 cup chopped red bell pepper (about 1 medium)
3/4 cup chopped mushrooms
1 1/2 cups cooked brown rice
1/2 cup toasted wheat germ
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup finely shredded Swiss cheese

Directions

Heat oven to 400 degrees F.

Halve eggplants lengthwise, leaving stem intact. Scoop out pulp, leaving 1/4-inch-thick shell. Arrange eggplant shells in 15 by 10 by 1-inch jelly roll pan coated with cooking spray. Chop eggplant pulp; set aside.

Spray large nonstick skillet with cooking spray. Cook onion and garlic over medium heat until onion is tender. Add bell pepper, mushrooms and reserved eggplant pulp; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in rice, wheat germ, parsley, thyme, salt and pepper; heat through.

Fill eggplant shells with vegetable mixture. (Eggplant shells will be very full.) Sprinkle with cheese.

Bake 25 to 30 minutes or until shells are tender and cheese is lightly browned. Sprinkle with additional wheat germ, if desired. Makes 4 main dish servings.

Nutrition analysis per serving (1/4 of recipe): 240 cal, 5 g total fat, 2 g saturated fat, 9 mg chol., 480 mg sodium, 41 g carbo., 9 g dietary fiber, 12 g pro.