Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 208.8
- Total Fat: 9.8 g
- Cholesterol: 16.6 mg
- Sodium: 194.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 8.3 g
- Protein: 9.6 g
View full nutritional breakdown of Cheesy Vegetable-Stuffed Eggplant calories by ingredient
Cheesy Vegetable-Stuffed Eggplant
Submitted by: CHEF_MEG
Introduction
This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile. This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile.Number of Servings: 4
Ingredients
-
2 small eggplants (see Note)
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, peeled and minced
1 small zucchini, chopped
Pinch of black pepper
1⁄2 cup tomato sauce
1 cup low-sodium petite diced canned
tomatoes (or 4 plum [Roma]
tomatoes, peeled, deseeded, and
diced)
1⁄2 teaspoon dried thyme
1 tsp dried basil
1 cup shredded Monterey Jack cheese
4 tbsp grated Parmesan cheese
Directions
From The SparkPeople Cookbook
1. Preheat oven to 375° F. Prepare a baking pan
with nonstick cooking spray.
2. Trim the stems from the eggplant, and cut
them in half lengthwise. Cut the pulp from the
center of each half, leaving about 1⁄2-inch shell
of flesh.
3. Cube the eggplant pulp into 1⁄2-inch pieces.
Place a large sauté pan over moderate heat,
then add the oil. Once the oil is hot, add the
onion, garlic, zucchini, black pepper, and the
cubed eggplant. Cook, stirring until very tender,
about 5 to 7 minutes. Add the tomato sauce,
tomatoes, thyme, and basil; and heat through.
4. Lightly spray the cut edges of the eggplant
with nonstick cooking spray, then spoon onequarter
of the vegetable mixture into each shell.
Top each eggplant with one-fourth of the Monterey
Jack and Parmesan.
5. Place the stuffed eggplants in the prepared
baking pan and bake until the eggplant is hot
and the cheese is bubbly, 20 to 25 minutes.
Note: Use small eggplants of about 1⁄2 pound
each if you can. The larger the eggplant, the
more bitter it will be. The small, thin Japanese
eggplants would also work well here.
1. Preheat oven to 375° F. Prepare a baking pan
with nonstick cooking spray.
2. Trim the stems from the eggplant, and cut
them in half lengthwise. Cut the pulp from the
center of each half, leaving about 1⁄2-inch shell
of flesh.
3. Cube the eggplant pulp into 1⁄2-inch pieces.
Place a large sauté pan over moderate heat,
then add the oil. Once the oil is hot, add the
onion, garlic, zucchini, black pepper, and the
cubed eggplant. Cook, stirring until very tender,
about 5 to 7 minutes. Add the tomato sauce,
tomatoes, thyme, and basil; and heat through.
4. Lightly spray the cut edges of the eggplant
with nonstick cooking spray, then spoon onequarter
of the vegetable mixture into each shell.
Top each eggplant with one-fourth of the Monterey
Jack and Parmesan.
5. Place the stuffed eggplants in the prepared
baking pan and bake until the eggplant is hot
and the cheese is bubbly, 20 to 25 minutes.
Note: Use small eggplants of about 1⁄2 pound
each if you can. The larger the eggplant, the
more bitter it will be. The small, thin Japanese
eggplants would also work well here.
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Member Ratings For This Recipe
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Very Good
18 of 20 people found this review helpfulThis was really good - I added some mushrooms and used more cheese. Sometimes these spark recipes are not very practical - 2 oz of cheese divided between 4 servings is an incredibly small amount. I doubled it (now a normal serving size) and used pepper jack to jazz it up. Will make again! - 3/2/10
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Good
17 of 17 people found this review helpfulI will start by saying that we will eat this again. I suggest preseason the eggplant shell (with salt/pepper/oliveoil) and start baking in oven while making the stuffing part, that way it will cook through. The shell was very chewy and spongy and hard to get through. Good and Filling! - 2/6/12
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Incredible!
12 of 12 people found this review helpful -
Incredible!
10 of 10 people found this review helpful -
8 of 8 people found this review helpfulMake this recipe all the time without the cheese though. Works well if you substitute an entire can of diced tomatoes (796ml can) instead of the tomato sauce and 1 cup of tomatoes.Also, pan sear the eggplant shells prior to filling them.This guarantees that they cook all the way through in the oven. - 10/16/12
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Incredible!
7 of 7 people found this review helpful -
Very Good
7 of 7 people found this review helpful -
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7 of 7 people found this review helpful -
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7 of 8 people found this review helpful -
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4 of 5 people found this review helpful -
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