Italian-Type Stuffed Eggplant  Italian-Type Stuffed Eggplant 7709 italian type stuffed eggplant

Italian-Type Stuffed Eggplant

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recipe describe  Italian-Type Stuffed Eggplant 87bd4d56e29f5c765ae8b7b2e6ead027 l


Italian-Type Stuffed Eggplant

Italian-Type Stuffed Eggplant svg 3E

Recipe Summary


25 mins


1 hr 15 mins



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



Ingredient Guidelines


Directions Guidelines
  • 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.


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

  • 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.

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

  • 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.


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

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