Stephanie Louise's Stuffed Tomatoes

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
* Red Ripe Tomatoes, 2 Roma tomatos * Stephanie Louise's Zesty and Fabulous Eggplant Dip/Spread, 1 serving * Spinach, fresh, 2 cup * Parmesan Cheese, shredded, 4 tbsp Seasonings to taste. Sometimes I make them spicy and other times I just use Italian seasoning or parsley or cilantro. Just depends on what you're serving it with.Stephanie Louise's Eggplant Dip/Spread:Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)* Garlic, 5 clove (remove)* Basil, 2 tbsp (remove)* Hot chile pepers, 1 pepper (remove)* Parmesan Cheese, shredded, 5 tbsp (remove)* Lemon juice, 1 tbsp (remove) Directions for the spread: Calories:62.9 Preheat oven to 450 degrees. Slice the eggplant inhalf length-wise on a pan sprayed with pam. Bake for about 10 minutes and then remove from the skin. You should be able to pretty much scoop that sucker out.You can either blend all the ingredients or leave them chunky. I blend then put in a glass dish with the cheese on top. Feel free to omit the pepper, add more lemon juice, or amp up the spices! Change it at your discretion. I've seen it with tomato too, and it thinned it out a bit as well.I have it serving 4, but those are big servings...I mean just look at the size of the eggplant!Number of Servings: 4
Directions
Wilt the spinach. Then add all ingredients together in the bowl.
Stuff the tomatoes and bake at 350 until lightly browned on top. Also yummy with some chopped onion or with salsa mixed in.

This is for one serving.

Number of Servings: 1

Recipe submitted by SparkPeople user STEPH*LOUISE.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 211.8
  • Total Fat: 8.5 g
  • Cholesterol: 18.9 mg
  • Sodium: 520.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 7.1 g
  • Protein: 15.2 g

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