*  Exported from  MasterCook  *
         Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)
 Recipe By     : Prevention’s Healthy One-Dish Meals (1996)
 Serving Size  : 4    Preparation Time :0:55
 Categories    : Low-Fat                          Quick'n'easy
                 Entree                           Meat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    eggplants -- about 24-oz each
    1      cup           chopped onions
      1/2  cup           water
      1/8  cup           corn kernels
    1                    yellow bell pepper -- chopped
    1      cup           hot cooked rice
    4      ounces        reduced-fat turkey sausage -- links
                         Cajun-Style, cooked -- drained and chopped
    1      medium        tomato -- chopped
      1/4  cup           chopped fresh parsley
      1/2  teaspoon      dried basil -- leaves only
      1/4  teaspoon      red pepper flakes
      1/4  teaspoon      ground cumin
                         Salt -- optional
                         Freshly ground black pepper
      1/4  cup           dry bread crumbs
 Review: “This Cajun dish has been lightened with reduced fat turkey sausage
 and fresh vegetables. Naturally, there’s rice and a little bayou heat.”
 Preheat the oven to 450F.  Halve each eggplant, remove the tops and, using a
 melon baller, scoop out the flesh, leaving 1/4 thick shells. Chop the
 eggplant flesh.
 Place the shells in boiling water for 2 to 3 minutes to soften. Invert and
 drain on paper towels. 
 Coat a large no-stick frying pan with no-stick spray. Add the onions and
 water. Cook over medium-high heat, stirring occasionally, for 5 minutes, or
 until the onions soften.
 Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes.
 Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin.
 Cook for 10 minutes, or until the eggplant softens. Season with the salt (if
 using) and black pepper. 
 Divide the mixture among the eggplant shells, mounding it as necessary to
 fit. Coat a 9 x 13 baking dish with no-stick spray and arrange the shells
 in the baking dish. Sprinkle with the bread crumbs.
 Bake for 25 to 30 minutes, or until the topping is browned.
 25 minutes of attention.  55 mins total.
 Per serving: 248 calories; 4.8 g. total fat (16%)
 VARIATION:  Cajun Stuffed Pork Chops
 * Trim 4 lean loin pork chops of all excess fat, then split horizontally.
 * Stuff each chop with 1/4 cup leftover Cajun rice. Secure with toothpicks.
 * Dust the chops with flour seasoned with Cajun seasoning. 
 * Sear the chops on both sides in a hot pan coated with no-stick spray. 
 * Then bake, uncovered, at 375F for 35 minutes, or until the chops are
 cooked through. 
 * Serve with unsweetened apple sauce or steamed red cabbage sprinkled with
 balsamic vinegar.
 ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
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