Veggie Loaded Eggplant

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.5
  • Total Fat: 3.7 g
  • Cholesterol: 6.2 mg
  • Sodium: 302.9 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 12.3 g
  • Protein: 11.5 g

View full nutritional breakdown of Veggie Loaded Eggplant calories by ingredient


Introduction

Very filling with all the veggies. Very filling with all the veggies.
Number of Servings: 4

Ingredients

    2- 1lb-1 1/4lb eggplants
    2 cups diced zucchini
    2 cups dice yellow (summer) squash
    3/4 chopped onion
    1 cup chopped celery
    1 cup quartered grape tomatoes
    1 8 oz can no salt added tomato sauce
    1/2 c petite diced tomatoes (can use no/low salt)
    2 tbsp ground flaxseed
    1/4 cup fat free shredded cheddar (or preferred cheese just adjust calories)
    1/4 cup grated parmesan cheese
    1 tbsp extra virgin olive oil
    1 tbsp minced garlic
    pepper to taste


Tips

I am always looking for low calorie but satisfying lunches/side dishes, etc. These will be be large servings, great low calorie meal when you need a little "extra" to feel fuller without a lot of calories. These 4 shells can be halved for a side dish.


Directions

Slice eggplant in 1/2, scoop out "guts" leaving about a 1" shell. Cook eggplant "guts" with all other ingredients except cheese in large pan until tender. Stuff shells with veggie mix, spread cheese evenly among 4 shells, bake at 375 for 45 minutes or until eggplant shell is at desired tenderness

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHARPIE2.