Judy's Stuffed Eggplant

Judy's Stuffed Eggplant
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 524.8
  • Total Fat: 31.2 g
  • Cholesterol: 95.0 mg
  • Sodium: 757.2 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 35.0 g

View full nutritional breakdown of Judy's Stuffed Eggplant calories by ingredient


Introduction

Substitute chicken, or ground turkey Substitute chicken, or ground turkey
Number of Servings: 8

Ingredients

    Sauce:
    1 20 oz can of crushed tomatoes
    1 16 oz can of diced tomatoes
    1 chopped onion
    1 tbs EVOO
    Spices as desired (no salt)

    Saute onions, add tomatoes and spices and cook for 3 hrs.

    Cut Eggplant lengthwise and sprinkle with salt. Place layers between dishes to remove moisture (2-3 hrs)
    Roll eggplant in flower and brown. Set aside and cool.

    Cook ground beef with spices desired (garlic, basil, Italian) Drain.

    Make rolls using sliced and browned eggplant. Add ground beef and 2 tbs ricotta cheese. Roll and place in casserole dish. Top with sauce and mozzarella cheese.

    Heat for 30 minutes at 350.

Directions



Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JCISHELPINGME.