Stuffed Eggplant
- Number of Servings: 2
Ingredients
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 1 cup, pieces or slices Mushrooms, fresh 1 cup Spinach, fresh .5 cup, chopped Onions, raw 1 cup Hunt's Diced Tomatoes 0.75 cup Progresso Italian Style Breadcrumbs (by PSYMONETTA) .5 cup Parmesan Cheese, grated 0.5 cup cheese, Kroger Shredded Low moisture part skim mozzarella cheese 1 cup Pasta sauce traditional Prego
cut eggplant in half; scoop inside out- leave 'boats'
cut up all vegetables and sauté them in pan with olive oil and garlic for taste.
drain vegetables once soft, mix with breadcrumbs and parmesan cheese.
put filling back in eggplant, top with sauce and mozzarella cheese.
bake at 375 for 20 minutes.
Serving Size: 2-4
Number of Servings: 2
Recipe submitted by SparkPeople user IMSTEPHWALSH.
cut up all vegetables and sauté them in pan with olive oil and garlic for taste.
drain vegetables once soft, mix with breadcrumbs and parmesan cheese.
put filling back in eggplant, top with sauce and mozzarella cheese.
bake at 375 for 20 minutes.
Serving Size: 2-4
Number of Servings: 2
Recipe submitted by SparkPeople user IMSTEPHWALSH.
Nutritional Info Amount Per Serving
- Calories: 556.6
- Total Fat: 17.0 g
- Cholesterol: 34.8 mg
- Sodium: 2,063.2 mg
- Total Carbs: 71.7 g
- Dietary Fiber: 14.8 g
- Protein: 32.2 g
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