(Freezer-friendly)


Core Recipe
Servings | 4
Preparation Time | 30 min
Cooking Time | 45 min
Level of Difficulty | Difficult

main meals | This delicious vegetarian casserole comes ready in four portion-controlled packages. Freeze them individually for sensational single meals.

2 medium raw eggplant, sliced lengthwise (do not peel)
2 tsp olive oil
1 sprays cooking spray
1 large onion(s), chopped into 1/4-inch pieces
1 large carrot(s), chopped into 1/4-inch pieces
2 medium sweet red pepper(s), chopped into 1/4-inch pieces
3 large garlic clove(s), chopped
3 medium portobello mushroom(s), caps, chopped into 1/2-inch dice
2 Tbsp parsley, fresh, chopped
1 Tbsp thyme, or 1 tsp dried thyme
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz canned tomato sauce, or 2 cups homemade tomato sauce

Instructions


1. Preheat oven to 400°F.
2. Rub cut sides of eggplants with oil. Place on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (eggplant should not be cooked entirely through). Remove from oven and flip over with a spatula; let cool on baking sheet. Leave oven on.
3. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions, carrot and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add garlic and mushrooms. Increase heat to high and continue to sauté until mushrooms soften and release their juices, about 5 to 7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.
4. Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4-inch of eggplant flesh in skin. Coarsely chop flesh and add to mushroom mixture; mix well.
5. Fill each eggplant shell with about 1 1/2 cups of filling. Place stuffed eggplant shells in a nonstick 9 X 13-inch pan. Spoon 1/2 cup of tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool. Yields one stuffed eggplant half per serving.
6. Freezing and thawing instructions: Freeze each cooled eggplant half, topped with sauce, in individual containers. When ready to eat, thaw and microwave. Or, thaw and reheat for about 15 to 20 minutes in a 350°F oven.