Stuffed Eggplant w/ daiya cheese, low salt

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by: ANNMH150


Eggplant stuffed with vegetables no salt added, baked! Eggplant stuffed with vegetables no salt added, baked!
Number of Servings: 4


    canola oil
    promise fat free spread
    parsley fresh
    tomato fresh
    italian eggplant medium size
    baby zucchini
    Daiya Mozzarella shredded cheese


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.


Rate This Recipe