Recipe Details
Ingredients
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2mediumeggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
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2tablespoonsolive oil
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½cupchopped onion
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2clovesgarlic, crushed
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1teaspoondried oregano
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freshly ground black pepper to taste
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¼cupgrated Parmesan cheese
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½cupbread crumbs
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1teaspoonchopped fresh Italian parsley
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2cupstomato sauce
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1cupshredded mozzarella cheese
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Roughly chop eggplant centers.
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Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper in hot oil until lightly browned. Spoon mixture into hollowed-out eggplants.
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Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
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Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories316 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 5g |
25% |
| Cholesterol 23mg |
8% |
| Sodium 1001mg |
44% |
| Total Carbohydrate 36g |
13% |
| Dietary Fiber 10g |
34% |
| Total Sugars 16g |
|
| Protein 15g |
31% |
| Vitamin C 15mg |
17% |
| Calcium 350mg |
27% |
| Iron 3mg |
17% |
| Potassium 1075mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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