cheesy stuffed eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 327.8
- Total Fat: 23.4 g
- Cholesterol: 29.0 mg
- Sodium: 1,228.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 5.1 g
- Protein: 9.8 g
View full nutritional breakdown of cheesy stuffed eggplant calories by ingredient
Introduction
Low fat cheeses and 1/2 the oil can be used for this recipe, the nutritional values are based on full fat versions, since I was unable to find the matches for low fat varieties8 ww points with full fat versions
Low fat cheeses and 1/2 the oil can be used for this recipe, the nutritional values are based on full fat versions, since I was unable to find the matches for low fat varieties
8 ww points with full fat versions
Number of Servings: 4
Ingredients
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1 eggplant Eggplant, fresh, unpeeled (approx 1 lb
1 small Onion, chopped
1 clove Garlic, minced
2 tbsp Olive Oil
8 oz Tomato Sauce
1/2 cup pitted ripe Olives, quartered
1 tsp Thyme
1 tsp Basil
1/4 tsp Salt
4 slices Monterey jack cheese
4 tbsp Parmesan Cheese, grated
Red Ripe Tomatoes, sliced thin
Directions
Trim off the stem of eggplant, cut in half lengthwise. Cut the pulp out of the center of each half leaving about 1/2 inch shell. Cube the pulp and combine with the onion, garlic and the olive oil in a skillet. Cook stirring over medium high heat until very tender. Mix in the tomato sauce, olives and seasonings and heat through. Lightly oil the cut edges of the eggplant, spoon 1/4 of the mixture into each shell, top with 1/2 the Monterey jack and Parmesan cheeses. Add remaining eggplant mixture, top with remaining Monterey jack, add the tomato slices and finally top with the remaining Parmesan cheese. Place in lightly oiled baking pan bake at 400 for 20 to 25 minutes or until hot and bubbly. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TERFREE.
Number of Servings: 4
Recipe submitted by SparkPeople user TERFREE.
Member Ratings For This Recipe
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