Low-Fat Stuffed Eggplant (high fiber)

1 medium eggplant
1 cup sliced fresh mushrooms
1 green peppers, chopped
1 small onion, diced
1/3 cup All Bran cereal
2 Tablespoons butter buds
1/8 cup fat free vegetable broth
1/2 teaspoon basil leaves
1 teaspoon Italian seasoning
1 garlic clove, chopped
dash of white pepper
1/3 cup fat free shredded mozzarella cheese

Cut eggplant in half lengthwise. Place face down in 8-inch microwave dish. Cook on high for 4 minutes or until almost tender. Cool for 5 minutes.

Scoop out pulp and place on cutting board. Chop pulp coarsely. In large bowl, combine pulp, mushrooms, green pepper, onion, cereal, butter buds, broth and seasonings. Mix well.

Fill eggplant shells with equal amounts of pulp mixture. Place in microwave dish and cover with plastic wrap. Cook on high for 4 minutes or until vegetables are tender. Rotate dish after 2 minutes.

Sprinkle with mozzarella cheese. Microwave uncovered on high for 1 minute or until cheese melts. Serve hot.

Makes 4 servings.