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Italian-Type Stuffed Eggplant

Italian-Type Stuffed Eggplant svg 3E

Recipe Summary

absorbing:

25 mins

total:

1 hr 15 mins

Servings:

Nutrition Profile:

Low-Calorie
High Fiber
Gluten-Free
Vegetarian
Nut-Free
High Calcium
Soy-Free
Bone Effectively being
Wholesome Getting older
Wholesome Pregnancy

Nutrition Data

Ingredients

Ingredient Guidelines

2 medium eggplant (1 to 1 1/2 kilos every)
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup beefy-free ricotta cheese
1 ounce Parmesan cheese, finely grated (1/4 cup)
¼ cup chopped unique basil

Directions

Directions Guidelines

Step 1

Preheat oven to 350 degrees F. Nick every eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-dart-thick shell. Role the flesh apart.

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Step 2

Situation the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
Step 3

In the meantime, slash the eggplant flesh. Warmth the final 1 tablespoon oil in a in point of fact gigantic skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook dinner and poke 5 minutes. Breeze in tomatoes. Raise to boiling; within the reduction of heat. Simmer, lined, 10 minutes, stirring infrequently.
Step 4

Fill the eggplant shells with the tomato combination. Spoon mounds of ricotta over every filled eggplant shell. Sprinkle with Parmesan.
Step 5

Bake about quarter-hour or until heated via. Sprinkle with basil.

Nutrition Info

Serving Dimension:

1 stuffed eggplant half

Per Serving:

199 energy; protein 11.5g; carbohydrates 19.5g; dietary fiber 7.2g; sugars 12.8g; beefy 9.1g; saturated beefy 2.2g; cholesterol 21.2mg; diet a iu 949.1IU; diet c 11.7mg; folate 43mcg; calcium 269mg; iron 0.9mg; magnesium 30.5mg; potassium 443.5mg; sodium 448.7mg.

Exchanges:

3 vegetable, 1 1/2 beefy, 1 lean protein

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