Veggie Loaded Eggplant
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.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHARPIE2.