Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 208.8
  • Total Fat 9.8 g
  • Saturated Fat 4.2 g
  • Polyunsaturated Fat 0.7 g
  • Monounsaturated Fat 4.2 g
  • Cholesterol 16.6 mg
  • Sodium 194.2 mg
  • Potassium 744.5 mg
  • Total Carbohydrate 24.4 g
  • Dietary Fiber 8.3 g
  • Sugars 2.1 g
  • Protein 9.6 g
  • Vitamin A 14.9 %
  • Vitamin B-12 3.1 %
  • Vitamin B-6 16.5 %
  • Vitamin C 27.3 %
  • Vitamin D 0.0 %
  • Vitamin E 4.3 %
  • Calcium 22.2 %
  • Copper 11.8 %
  • Folate 15.3 %
  • Iron 7.6 %
  • Magnesium 13.1 %
  • Manganese 23.7 %
  • Niacin 9.9 %
  • Pantothenic Acid 8.1 %
  • Phosphorus 18.3 %
  • Riboflavin 11.0 %
  • Selenium 6.9 %
  • Thiamin 11.7 %
  • Zinc 7.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cheesy Vegetable-Stuffed Eggplant

View the full Cheesy Vegetable-Stuffed Eggplant Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cheesy Vegetable-Stuffed Eggplant

63 calories of Eggplant, fresh, (0.44 eggplant, unpeeled (approx 1-1/4 lb))

53 calories of Monterey Cheese, (0.50 oz)

30 calories of Olive Oil, (0.25 tbsp)

23 calories of Parmesan Cheese, grated, (1 tbsp)

15 calories of Onions, raw, (0.25 cup, chopped)

11 calories of Tomatoes, red, ripe, canned, whole, no salt added, (0.25 cup)

8 calories of Hunt's Tomato Sauce, no salt added, (0.13 cup)

5 calories of Zuchini 1 cup, (0.25 cup)

1 calories of Garlic, (0.25 clove)

1 calories of Thyme, fresh, (0.75 tsp)

0 calories of Pepper, black, (0.25 dash)

0 calories of Basil, (0.08 tbsp)

Nutrition & Calorie Comments  

This recipe has so many options, for tomatoes I added a pint of home canned tomatoes, instead of the sauce and 1 C of tomatoes. The addition of 2 cups of white beans added protein and a nice taste with the veggies. Different garden veggies could be used as they ripen, and once I added some lamb. Submitted by:

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I am on a low sodium diet. How can I cut the sodium down. The only thing I see would be the tomato sauce and the cheese. Submitted by:

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Loved this. Only used 1 tab reduced fat parmesan and 1/4 cup shredded mozzarella and it was very good. Had canned tomato with basil, oregano seasoning added and that was also a good addition for flavor. I did roast, as some suggested the eggplant shell while making the filling. Will make often. Submitted by:

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I loved this. I did sub out some things because I didn't have everything. I used sharp cheddar, did not use tomoatoes but did use the fire roasted no salt added canned tomatoes, did not use tomato saice ot thyme. Submitted by:

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why is this recipe so high in carbs?? Submitted by:

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my family absolutely loved this! I love eggplant but don't like doing breaded anymore because of the fat content. This was a great side for dinner! Thanks Submitted by:

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Loved it! Used Rotel instead of tomatoes for a pit of spice and because, that's all I have, lol. Added more cheese. Will make again. Possibly add some ground soy to give it a little more protein. Submitted by:

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Just made this recipe for lunch. Used Daiya Montery Jack instead of all the real cheese and saved a bundle of calories and fat. Absolutely wonderful dish! Submitted by:

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I 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! Submitted by:

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Thanks for the note about using small eggplants to avoid bitterness. I assume the canned tomatoes are drained. I will probably substitute mushrooms for the zucchini. The sodium is very moderate. I will probably serve this with SP's lentil and bulgar salad to increase the protein. Submitted by:

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I made this healthier using the Forks Over Knives guidelines of NO ANIMAL PRODUCTS & LOW FAT. I did a water saute instead of using oil & then I replaced the cheese with nutritional yeast. Way yummy and FAR more heart healthy, I'll make this again. Submitted by:

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