Couscous and bacon stuffed eggplant

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 130.1
  • Total Fat: 3.2 g
  • Cholesterol: 6.7 mg
  • Sodium: 423.3 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.6 g

View full nutritional breakdown of Couscous and bacon stuffed eggplant calories by ingredient
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Submitted by:


This is an experiment that I'm still refining. I'd love to hear suggestions. This is an experiment that I'm still refining. I'd love to hear suggestions.
Number of Servings: 4


    1 eggplant
    3/4 cup cooked whole wheat couscous
    4 slices Jimmy Dean fully cooked bacon
    1/2 medium zuchinni
    2 cloves garlic
    2 tsp grated Parmesan cheese (for filling)
    .5 tsp grated Parmesan cheese (to sprinkle on top)
    salt, black pepper, and cayenne pepper to taste


Cut eggplant in half lengthwise.

Spoon out the interior and tear it up into little chunks.

Chop zucchini and bacon into 1/2 inch chunks.

Mix all ingredients (except for 1/2 tsp of the Parmesan) in a separate bowl and spoon back into eggplant shells.

Bake in a pyrex pan covered with foil for 35 minutes at 350.

Remove foil, sprinkle the remaining Parmesan on top, and bake uncovered for 5 more minutes.

Cut each piece in half and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user CARABY.

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