Delicious vegetarian casserole are delicious and practical.
Freezer friendly it can be packed in individual meal for grab and go in the morning
Ingredients
or2 units, unpeeled (approx 1-1/4 lb) of eggplant, raw (1096 g)
or2 tsps of oil, olive, salad or cooking (9 g)
or1 spray, about 1/3 second (1 NLEA serving) of oil, PAM cooking spray, original (0 g)
or1 large unit of onions, chopped raw (150 g)
or1 large unit (7-1/4" to 8-/1/2" long) of carrots, raw (72 g)
or3 cloves of garlic, raw (9 g)
or1 cup of slices of mushrooms, portabella, grilled (121 g) - equivalent of 3 medium caps
or2 tbsps of parsley, fresh (8 g)
or2 tsps of thyme, fresh (2 g)
or1 tsp of salt, table (6 g)
or1/2 tsp, ground of spices, pepper, black (1 g)
or150 grams of naturally steam peeled diced tomatoes
Preparation
2.
Rub cut sides of eggplants with oil.
place on a non stick baking sheet cut -sides up
Bake for 20-25 min ( 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 non stick skillet with cooking spray and heat over medium -high heat.
add onions, carrot and peppers,
saute until soft and slightly browned, about 10 min
increase heat to high and continue to roast until mushroom soften and release their juices , about 5-7 min
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 1.5 cups of filling
place stuffed eggplant shells in a nonstick pan
Spoon 0.5 cup of peeled tomato over each stuffed eggplant shell
bake for 15 min ,
remover from oven and let cool.
6.
Yeald half stuffed eggplan per serving 
