Stuffed Eggplant

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 379.9
  • Total Fat: 28.8 g
  • Cholesterol: 74.0 mg
  • Sodium: 485.7 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 8.3 g
  • Protein: 11.0 g

View full nutritional breakdown of Stuffed Eggplant calories by ingredient
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Makes a decent light meal with a salad. Could be a side dish with smaller portions Makes a decent light meal with a salad. Could be a side dish with smaller portions
Number of Servings: 2


    1 eggplant
    1/4 cup butter
    1 tomato
    1/4 cup onion
    1/4 cup bread crumbs
    1/2 cup green pepper
    1 tsp. parsley
    1/2 tsp. salt
    1/2 tsp. basil
    1/2 tsp. oregano
    1/4 tsp. pepper
    1/4 tsp. garlic powder
    1/4 tsp. celery salt
    1/3 cup grated Parmesan cheese


1. Preheat oven to 350 degrees.
2. Wash eggplant, dry, & cut off the stem ends.
3. Lay eggplant on its side; cut lengthwise across the top to create a top side (not more than 1/2 inch). Slice a little off the bottom to make the eggplant sit level in baking dish
4. Cut around the entire edge to create a cavity.
5. Scoop out the insides with a spoon. Chop them up.
6. Melt the butter in a skillet (medium size worked fine for me, may need a bigger one if eggplant is large). Add all the ingredients except the cheese.
7. Cook over medium heat until onions are tender (approx. 10 minutes). Remove from the heat, stir in cheese, and pile mixture into the cavity of the scooped out eggplant.
8. Bake in the preheated oven for about 30 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user TEKAGIRL.

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