Kretschmer Wheat Germ - Recipes - Veetable

Ingredients
4	small eggplants (about 6 oz. each)
1 cup	chopped onion (about 1 medium)
2	large cloves garlic, minced
3/4 cup	chopped red bell pepper
3/4 cup	chopped zucchini
3/4 cup	chopped mushrooms
1 cup	seeded, chopped tomatoes
1-1/2 cups	cooked brown rice
1/2 cup	Kretschmer® Original Toasted Wheat Germ
1/4 cup	chopped fresh parsley
1 Tbsp.	chopped fresh thyme or 1 teaspoon dried thyme leaves
3/4 tsp.	salt
1/2 tsp.	black pepper
1/3 cup	finely shredded Swiss cheese

Heat oven to 400°F. Lightly spray 15 x 10 x 1-inch jelly roll pan with cooking spray. Halve eggplants lengthwise, leaving stem intact. Scoop out pulp, leaving a 1/4-inch thick shell. Arrange eggplant shells in pan. 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, zucchini, mushrooms and reserved eggplant pulp; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomatoes, 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. 4 SERVINGS Nutrition Information: 1/4 of recipe Calories 250, Calories From Fat 50, Total Fat 5g, Saturated Fat 2g, Cholesterol 10mg, Sodium 480mg, Total Carbohydrates 43g, Dietary Fiber 9g, Protein 12g, Folic Acid 148mcg (35% DV), Vitamin E 6IU (20%DV).