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

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  

I made large stuffed eggplants; enough to feed everyone and freeze some for later. Scoop out the center, salt both the eggplant bits and the shell. Set aside for 15 minutes. The salt sweats out the bitterness. Rinse fully before stuffing and baking.
I chose to steam the seasoned eggplant shells for 15 minutes while I was sauteing the rest of the ingredients. I also used the no salt tomatoes to lower the sodium content of the recipe.
Eggplant needs to be lightly salted and allowed to drain for 20 minutes before cooking. I eliminated the zucchini, it would add too much water. And use more than a pinch of pepper!
Who knew egg plant had so many carbs
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.
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.
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.