Bulgur-Stuffed Eggplant

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1
small eggplant (1 lb.)
2
teaspoons olive or vegetable oil
1/4
cup chopped onion
1
garlic clove, minced
1/2
cup uncooked bulgur
1
teaspoon vegetable-flavor instant bouillon
1/4
teaspoon salt
1/4
teaspoon dried Italian seasoning
1/8
teaspoon pepper
1
cup water
1
medium tomato, seeded, chopped (2/3 cup)
2
tablespoons shredded fresh Parmesan cheese
2
tablespoons chopped fresh parsley

Directions

Notes

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Nutrition Information

Recipe Step Photos

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