Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 (1 pound) eggplants2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 2 t fresh thyme1 cup fresh bread crumbs 1 tablespoon capers 1 lemon, juiced 1 tablespoon chopped fresh basil 1/4 teaspoon crushed red pepper flakes 1 teaspoon salt pepper to taste 12 slices tomato 1/2 cup grated part skim mozzarella cheese1/4 cup grated parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and thyme, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, mozzarella, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining parmesan cheese, and drizzle with remaining 1tablespoon olive oil. Place on baking sheet.
Bake in preheated oven for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and thyme, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, mozzarella, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining parmesan cheese, and drizzle with remaining 1tablespoon olive oil. Place on baking sheet.
Bake in preheated oven for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 357.1
- Total Fat: 15.3 g
- Cholesterol: 21.4 mg
- Sodium: 523.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 8.4 g
- Protein: 16.5 g
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