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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 327.8
  • Total Fat: 23.4 g
  • Cholesterol: 29.0 mg
  • Sodium: 1,228.1 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.8 g

View full nutritional breakdown of cheesy stuffed eggplant calories by ingredient
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cheesy stuffed eggplant

Submitted by: TERFREE

Introduction

Low fat cheeses and 1/2 the oil can be used for this recipe, the nutritional values are based on full fat versions, since I was unable to find the matches for low fat varieties
8 ww points with full fat versions
Low fat cheeses and 1/2 the oil can be used for this recipe, the nutritional values are based on full fat versions, since I was unable to find the matches for low fat varieties
8 ww points with full fat versions

Number of Servings: 4

Ingredients

    1 eggplant Eggplant, fresh, unpeeled (approx 1 lb
    1 small Onion, chopped
    1 clove Garlic, minced
    2 tbsp Olive Oil
    8 oz Tomato Sauce
    1/2 cup pitted ripe Olives, quartered
    1 tsp Thyme
    1 tsp Basil
    1/4 tsp Salt
    4 slices Monterey jack cheese
    4 tbsp Parmesan Cheese, grated
    Red Ripe Tomatoes, sliced thin

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Directions

Trim off the stem of eggplant, cut in half lengthwise. Cut the pulp out of the center of each half leaving about 1/2 inch shell. Cube the pulp and combine with the onion, garlic and the olive oil in a skillet. Cook stirring over medium high heat until very tender. Mix in the tomato sauce, olives and seasonings and heat through. Lightly oil the cut edges of the eggplant, spoon 1/4 of the mixture into each shell, top with 1/2 the Monterey jack and Parmesan cheeses. Add remaining eggplant mixture, top with remaining Monterey jack, add the tomato slices and finally top with the remaining Parmesan cheese. Place in lightly oiled baking pan bake at 400 for 20 to 25 minutes or until hot and bubbly. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user TERFREE.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This pretty much rocks my world. I used pepper Jack, because it was the only Monterey Jack I could find, but yeah, this is pretty awesome. I could eat this everyday and twice on Sundays. Thanks for the best recipe I've found on here! - 6/20/09

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  • Incredible!
    3 of 3 people found this review helpful
    My whole family, kids and all loved it! We added mushrooms, but that was the only change. Definietly having it again soon! - 6/9/09

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  • 2 of 2 people found this review helpful
    very easy to make definitely will try again - 5/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very good and very filling! Great "meaty" meal without the meat! Easy too...thanks for sharing! - 6/24/10

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  • 1 of 2 people found this review helpful
    fat seems kind of high on this if its only one serving of cheese but i love eggplant and can't wait to try it this way - 7/26/09

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  • Incredible!
    1 of 2 people found this review helpful
    First time eating eggplant and I loved it :)
    Easy 2 make also! - 4/24/09

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  • First time doing egg plant and this was amazing it turned out perfect. - 1/7/12

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  • Very Good
    0 of 2 people found this review helpful
    was pretty good although it has been a while since eating eggplanbt and not quite used to the taste. - 6/19/09

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  • 0 of 2 people found this review helpful
    I've been wanting to try EggPlant but didn't no how to cook it. Thanks for the recipe it sounds like it will be good! - 6/14/09

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  • 0 of 2 people found this review helpful
    Going to try it tonight. Sounds yummy! - 5/26/09

    Was this review helpful?   yes  No