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Bean-Stuffed Eggplant

2 md Eggplants
2 Cloves garlic, minced
1 c Chopped onions
16 oz Cooked kidney beans
2 c Cooked white or brown rice
1/4 ts Dried thyme
1 ts Dried basil
1 ts Dried oregano
4 oz Nonfat Cheddar cheese, grated
2/3 c Nonfat dry milk
1/2 c Water
2 ts Sesame seeds


Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4" thick shells. Chop pulp. Add eggplant, garlic and onions to a nonstick skillet (sprayed with nonstick spray) and cook, covered, until vegetables are tender. Reduce heat to low. Preheat oven to 350. Stir in remaining ingredients, except sesame seeds. Heat, stirring, until cheese is melted. Remove from heat. Fill eggplant shells with bean mixture. Sprinkle evenly with sesame seeds. Place eggplants in a shallow baking dish that has been sprayed with a nonstick cooking spray. Bake 30 minutes, uncovered.




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