Stuffed Eggplants
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1. 6 small (orange sized) eggplants, or 3 large eggplants, cut in half and cored to create shells for filling (if using large eggplants, quarter the eggplant to make 4 shells). Reserved cored flesh of eggplants.2. 1 lb ground turkey3. 3 large eggs4. 1/2 cup Parmesan cheese5. 2 stalks of celery chopped6. 1 cup chopped yellow onion7. 2 carrots chopped8. 2 cups plain bread crumbs9. 1/2 Tbsp seasoned salt10. 4 cloves fresh garlic, minced11. 3 cups tomato sauce12. 8 oz part skim mozzarella cheese
1. Bring a pot of water to a boil.
2. Add eggplant shells and boil for 2 minutes. Remove onto towel with open side of shells facing downward. You may need to do this in several batches.
3. In the meantime, coarsely chop the reserved cored flesh of the eggplants.
4. When all the shells have been blanched, add the chopped eggplant cores to the pot of boiling water and cook until tender. Drain in a colander and cool when done.
5. Spray pot with cooking spray and add onion, celery, garlic and carrots. Cook until tender. Cool.
6. Preheat oven to 350 deg F.
7. Mix the ground meet, eggs, onion mixture, salt, Parmesan cheese, eggplant cores, and bread crumbs together in a large bowl until well blended.
8. Stuffed eggplant shells with the meat mixture and place in a baking dish.
9. Spread tomato sauce around and over the eggplants.
10. Top with mozzarella cheese.
11. Cover with foil and bake for one hour or until meat is thoroughly cooked.
Number of Servings: 12
Recipe submitted by SparkPeople user RCGLYNN.
2. Add eggplant shells and boil for 2 minutes. Remove onto towel with open side of shells facing downward. You may need to do this in several batches.
3. In the meantime, coarsely chop the reserved cored flesh of the eggplants.
4. When all the shells have been blanched, add the chopped eggplant cores to the pot of boiling water and cook until tender. Drain in a colander and cool when done.
5. Spray pot with cooking spray and add onion, celery, garlic and carrots. Cook until tender. Cool.
6. Preheat oven to 350 deg F.
7. Mix the ground meet, eggs, onion mixture, salt, Parmesan cheese, eggplant cores, and bread crumbs together in a large bowl until well blended.
8. Stuffed eggplant shells with the meat mixture and place in a baking dish.
9. Spread tomato sauce around and over the eggplants.
10. Top with mozzarella cheese.
11. Cover with foil and bake for one hour or until meat is thoroughly cooked.
Number of Servings: 12
Recipe submitted by SparkPeople user RCGLYNN.
Nutritional Info Amount Per Serving
- Calories: 275.6
- Total Fat: 9.6 g
- Cholesterol: 100.7 mg
- Sodium: 760.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 5.7 g
- Protein: 20.8 g
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