Stuffed vegetables are one of my favorite vegetarian meals and this Greek Stuffed Eggplant Feta will not disappoint. It's filled with vegetarian crumbles (or cannellini beans), tomatoes, mushrooms, spinach, roasted red peppers, and Kalamata olives. Then everything is topped with creamy, salty feta cheese and baked until the eggplant it tender - I'm getting hungry just thinking about it. If you're not a huge fan of feta, you could definitely substitute mozzarella cheese instead but the feta really makes the dish feel Greek. And if you are wondering why I am using Italian seasoning - it's because it is just a combination of basil, rosemary, thyme, and oregano - which are all used in Greek cooking as well. You could add each spice individually, I just think the pre-made seasoning is easier.
One more thing, I like to make up a big batch since they freeze well and keep them in the freezer for night when I need a quick meal. Then they can just be reheated in the microwave or oven until everything defrosts.
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