SHRIMP AND RICOTTA STUFFED EGGPLANT

• 1 whole eggplant , about 1 pound

• 1/3 cup Cheese, feta, crumbled

• 1/3 cup Cheese, ricotta, whole milk

• 6 oz Shrimp, mixed species, drained, 4.5oz can , drained

• 1 fresh green onions , chopped

• 1 tbsp fresh lemon juice

• 3 medium red bell peppers , cut into strips lengthwise (roasted)

• 2 oz romaine lettuce leaf

• 6 tsp lowfat plain yogurt

• 3 tsp chopped parsley , fresh

1. Preheat broiler.

2. Spray nonstick cooking spray onto a baking sheet.

3. Cut ends off eggplant and then cut lengthwise into 6 slices.

4. Place eggplant slices onto baking sheet and lightly spray with nonstick cooking spray.

5. Broil until brown, flip and broil other side until brown. Remove and place on paper towels.

6. In a small bowl, mix the feta, ricotta, shrimp, onion, and lemon juice.

7. Place red pepper strips in a single layer on the large end of the eggplant slice.

8. Spoon shrimp mixture on the narrow end, and carefully begin to roll from that end.

9. Place eggplant roll, seam side down on plates lined with lettuce.

10. Serve with 1 teaspoon of yogurt and 1/2 teaspoon of parsley.

dinner eggplant shrimp fish/seafood omega 3 gluten free dairy calcium vitamin d main dish bake broil vitamin c