Stuffed Eggplant w/ daiya cheese, low salt
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 163.1
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 178.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 8.3 g
- Protein: 4.0 g
View full nutritional breakdown of Stuffed Eggplant w/ daiya cheese, low salt calories by ingredient
Introduction
Eggplant stuffed with vegetables no salt added, baked! Eggplant stuffed with vegetables no salt added, baked!Number of Servings: 4
Ingredients
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canola oil
promise fat free spread
thyme
rosemary
shallots
parsley fresh
tomato fresh
italian eggplant medium size
baby zucchini
Daiya Mozzarella shredded cheese
Directions
Halve two small to medium sized eggplants. Cut off stem, even bottom. Carve center space with 1/2" eggplant edging. Chop center eggplant.
In sauce pan, add canola oil, shallots, herbs and chopped eggplant. Saute 5-7 minutes.
Chop zucchini and red tomato into cubes. Add to saute pan with 0.5 cup tomato sauce. Stir in promise margarine for another 2-3 minutes until vegetables lucid.
Coat baking dish with cooking spray. Spray underside eggplants. fill centers with sauteed mix.
Top with 2 tbspns each daiya mozzarella shreds. Bake in 375 F degree oven for 25-30 minutes until eggplant edge turns golden and cheese is well melted.
Remove, cool, serve as side to meat dish.
Serving Size: Makes 4 servings, 164 calories each
Number of Servings: 4
Recipe submitted by SparkPeople user ANNMH185.
In sauce pan, add canola oil, shallots, herbs and chopped eggplant. Saute 5-7 minutes.
Chop zucchini and red tomato into cubes. Add to saute pan with 0.5 cup tomato sauce. Stir in promise margarine for another 2-3 minutes until vegetables lucid.
Coat baking dish with cooking spray. Spray underside eggplants. fill centers with sauteed mix.
Top with 2 tbspns each daiya mozzarella shreds. Bake in 375 F degree oven for 25-30 minutes until eggplant edge turns golden and cheese is well melted.
Remove, cool, serve as side to meat dish.
Serving Size: Makes 4 servings, 164 calories each
Number of Servings: 4
Recipe submitted by SparkPeople user ANNMH185.