2 sprays of pan spray
1 large eggplant (unbruised)
1 medium yellow onion, chopped (optional)
1 medium bell pepper (about 1/2 a cup)
1 large can diced tomatoes (15 oz) or 3 large tomatoes, diced
1 Tbs. Italian seasoning
1 tsp. garlic powder
1tsp. onion powder
(salt to taste is optional)
1 cup fat free shredded cheddar cheese (4 points)
1/4 cup of bread crumbs (Panko)(3 points)
Pre-heat Ninja Foodi to bake at 400. For 5 minutes
Cut eggplant lengthwise.
Scoop out eggplant leaving a thin layer. I leave it about 1/4 inch thick.
Use pan spray to coat the inside of eggplant skin.
Place in the Ninja Foodi air crisping basket
Put in the Ninja Foodi and bake for 10 minutes on 400 set aside
Add 2 cups of water to a pan, add the scooped out eggplant and boil until eggplant can
be mashed. 5-8 minutes
Pour off water. Set aside.
Put the Ninja Foodi on saute med-hi, add pan spray bell peppers and onions, saute until the onions are clear.
Add tomatoes and Italian seasoning, garlic and onion powder, salt
Stir occasionally until ingredients are heated and blended well.
Add mashed eggplant and stir until blended.
Add 1/2 cup cheese. Stir until blended and melted.
Add bread crumbs until mixture is firm but not dry.
Scoop mixture into both eggplant shells evenly.
Top halves with remaining ½ cup of cheese.
Bake in the Foodi for 5 minutes on 400 Or until the cheese is melted
- Serving Size: 1/2 eggplant
Keywords: Stuffed Eggplant, Weight Watchers Stuffed Eggplant