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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 7.8 g
  • Cholesterol: 60.0 mg
  • Sodium: 400.9 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 28.9 g

View full nutritional breakdown of Stuffed Eggplant calories by ingredient
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Stuffed Eggplant

Submitted by: STRIVE4BALANCE

Introduction

This can be made with/without chicken and is great for someone looking to have vegetables as a staple food rather then carbs. This can be made with/without chicken and is great for someone looking to have vegetables as a staple food rather then carbs.
Number of Servings: 6

Ingredients

    3 large Eggplants
    2 chicken breasts
    2 plum tomatoes (diced)
    1/2 medium onion (diced)
    1/4 cup sliced mushrooms
    1/2 cup shredded parmesan cheese
    1 tbsp minced garlic
    1 tbsp basil leaves
    1 tsp of Canola oil

Directions

Fry the chicken in your choice of low fat oil with the tbsp of minced garlic.

Take the 3 eggplants, split them in the middle, hollow out each half.

In a bowl mix the tomatoes, onions, mushrooms and basil.

Place the cooked chicken into the halves of eggplant, cover with the tomato mix, top with the parmesan cheese. Drizzle with Canola oil. Cover with aluminum foil, Bake at 350 for 20 min.

Number of Servings: 6

Recipe submitted by SparkPeople user STRIVE4BALANCE.






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