Recipe(tried): re: Recipes with as little fat as poss.

I have pancreatitis and have been prescribed a very low fat diet by my doctor. Here is one recipe that has worked out well for me...tastes like eggplant parmesan. I put cheese on my kids' but make mine without any fat.

Baked Stuffed Eggplant

Ingredients:

1 large eggplant
1/2 yellow onion
4 large mushrooms
1/2 tomato
1 tsp. fresh or dried oregano
1 tsp. fresh or dried basil
1 tsp. garlic powder
1 cup bread crumbs (instead of using commercial, try making your own from one the "light" breads that has only 1 g. of fat per slice
1 cup lowest-fat (Healthy Choice) pasta sauce
nonstick cooking spray

1.Split eggplant in half and cut 1 inch gashed into the middle with a knife. Immerse cut halves about half way in water (about 3" of water) and braise until they are just barely tender, about 5-7 minutes. Remove eggplant halves to a platter and allow to cool.
2. You can begin the filling while the eggplant is braising. Preferably in a food processor (though canuse a knife and mince everything very, very fine),combine onion cut in chunks, whole mushrooms, herbs and garlic. Process for a few seconds into small dice.
3. Use a large spoon to scoop cooked eggplant pulp out of each half. Leave about a 1/2" shell of flesh on the inside of the kin---be careful not the puncture skin! Drain any water off of the eggplant pulp.
4. In a bowl, combine eggplant pulp, processed vegetables and herbs, bread crumbs,(One egg, optional) and salt to taste. Mash with a fork to make sure everything is really well blended.
5. Spray a baking dish or tray with nonstick coating. Put eggplant skins/shells on tray. With large sppoon mound stuffing mixture into eggplant shells. You'll probably have to pat it and form it into a big oval shaped mound.
6. Bake eggplant uncovered in a preheated 350 degree oven for 30 minutes. Remove from oven and spread 1/2 cup of the pasta sauce over each egglplant half--sort of like frosting a cake! Put eggplant back in the oven for 5-10 minutes.
7. This recipe serves 4. I serve it with a mixed green salad with nonfat dressing for me. Since my kids aren't on "the diet" I put cheese on theirs and also give them garlic bread.