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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 445.3
  • Total Fat: 20.6 g
  • Cholesterol: 225.0 mg
  • Sodium: 1,125.1 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 9.8 g
  • Protein: 27.0 g

View full nutritional breakdown of Veggi & Cheese Stuffed Eggplant calories by ingredient
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Veggi & Cheese Stuffed Eggplant

Submitted by: DROSS0616


8/12/12 Version 8/12/12 Version
Number of Servings: 2


    Eggplant, fresh, 1 eggplant, unpeeled
    Egg, fresh, 2 large
    Mushrooms, fresh, 0.5 cup
    Onions, raw, 0.5 cup, chopped
    Stop & Shop Extra Virgin Olive Oil, 1 tbsp
    Stop & Shop Fat Free Ricotta Cheese, 0.5 cup
    DiGiorno Fresh Parmesan Shredded Cheese, 0.5 cup
    Stop & Shop Stewed Tomatoes (canned), 2 cup
    Mrs. Dash Italian Medley Seasoning Blend, 0.5 tsp


1. Cut off top of eggplant and cut eggplant in half. Hollow out eggplant so you have 2 cavities to fill. Dice eggplant cut out from center
2. Saute onions, eggplant, and mushrooms in saute pan until soft. Remove from heat and set aside.
3. In separate bowl scramble eggs and add ricotta, olive oil, seasoning and stewed tomatoes. Add veggis and mix. Split between two halves of eggplants.
4. Sprinkle with parm cheese and bake for 30 min or until cooked to desired amount.

Serving Size: 2 half eggplants

Number of Servings: 2

Recipe submitted by SparkPeople user DROSS0616.

TAGS:  Vegetarian Meals |

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