Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups Dried Penne or other short pasta (about 6 oz. dry)3 Tbsp Olive oil, plus some for brushing2 eggplants1 Large onion, Chopped3 garlic cloves, crushed14.5 oz. reduced sodium diced tomatoes2 tsp dried oregano2 oz shredded part skim mozzarella cheese1/2 cup freshly grated parmesan cheese5 Tbsp Panko breadcrumbs
Makes 4 servings
Preheat oven to 400
Add 1 Tbsp olive oil and light salt to pot of water
Bring water to a boil, add pasta, cook per directions. Drain, keep warm
Cut eggplants in half lengthwise, score insides, remove flesh with a spoon, rough chop, set aside
Brush insides of eggplant shells with some olive oil
Heat remaining oil in a skillet, add chopped onion, cook until softened. Add garlic, cook another minute. Add the chopped eggplant, cook, stirring frequently for about 5 minutes.Add the can of diced tomatoes, the oregano, and season to taste with salt and pepper. Bring to a boil, reduce to a simmer, and simmer until it thickens, about 10 minutes.
Remove the skillet from the heat and stir in the pasta.
Brush a baking sheet with oil, arrange eggplant shells in in a single layer.
Using about 1/2 the pasta mixture, fill the shells. Sprinkle on the mozzarella, then add the remaining pasta mixture to the shells.
Mix together the parmesan and panko, and sprinkle over the top of the shells, patting lightly.
Bake in oven about 25 minutes, until the tops are golden brown
Number of Servings: 4
Recipe submitted by SparkPeople user TOMMYBR.
Preheat oven to 400
Add 1 Tbsp olive oil and light salt to pot of water
Bring water to a boil, add pasta, cook per directions. Drain, keep warm
Cut eggplants in half lengthwise, score insides, remove flesh with a spoon, rough chop, set aside
Brush insides of eggplant shells with some olive oil
Heat remaining oil in a skillet, add chopped onion, cook until softened. Add garlic, cook another minute. Add the chopped eggplant, cook, stirring frequently for about 5 minutes.Add the can of diced tomatoes, the oregano, and season to taste with salt and pepper. Bring to a boil, reduce to a simmer, and simmer until it thickens, about 10 minutes.
Remove the skillet from the heat and stir in the pasta.
Brush a baking sheet with oil, arrange eggplant shells in in a single layer.
Using about 1/2 the pasta mixture, fill the shells. Sprinkle on the mozzarella, then add the remaining pasta mixture to the shells.
Mix together the parmesan and panko, and sprinkle over the top of the shells, patting lightly.
Bake in oven about 25 minutes, until the tops are golden brown
Number of Servings: 4
Recipe submitted by SparkPeople user TOMMYBR.
Nutritional Info Amount Per Serving
- Calories: 473.3
- Total Fat: 18.3 g
- Cholesterol: 18.1 mg
- Sodium: 339.8 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 10.5 g
- Protein: 16.4 g
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