Chicken Parm Stuffed Eggplant

Name: Chicken Parm Stuffed Eggplant Recipe
Yield: 4
Ingredients: 1 oz Cento Roasted Peppers (by FORME36); 226 gram(s) Chicken - Extra Lean Ground chicken; 170 grams Basil; 1 eggplant unpeeled (approx 1-1 Eggplant fresh; 0.25 cup Parsley; 1 serving Spanish Onion (with all nutri info) 1 Med onion serving (by LMG540); 8 serving Cherry Tomatoes Fresh 1 Tomato; 1 serving Egg white large; 0.25 cup Spaghetti/Marinara Sauce (tomato sauce); 2 tbsp Crisco Pure Vegetable Oil; 15 gram(s) Bread Crumbs Panko (Japanese style) Kikkoman-1/2 cup 30g; 0.25 cup shredded Mozzarella Cheese whole milk; 36 tsp Kraft grated parmesean cheese

Number of Servings: 4

Ingredients

1 oz Cento Roasted Peppers (by FORME36) 226 gram(s) Chicken - Extra Lean Ground chicken 170 grams Basil 1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 0.25 cup Parsley 1 serving Spanish Onion (with all nutri info) 1 Med onion serving (by LMG540) 8 serving Cherry Tomatoes, Fresh, 1 Tomato 1 serving Egg white, large 0.25 cup Spaghetti/Marinara Sauce (tomato sauce) 2 tbsp Crisco Pure Vegetable Oil 15 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 0.25 cup, shredded Mozzarella Cheese, whole milk 36 tsp Kraft grated parmesean cheese

Directions

cut mix and stuff

Serving Size: 4-halves

Number of Servings: 4

Recipe submitted by SparkPeople user GWYNNIE123.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 355.3
Total Fat: 21.9 g
Cholesterol: 47.9 mg
Sodium: 585.1 mg
Total Carbs: 19.2 g
Dietary Fiber: 6.7 g
Protein: 25.4 g

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