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Stuffed Eggplant Italiano

Diabetic.Foodie's picture
  Eggplant 1 Pound
  All bran cereal 1⁄3 Cup (5.33 tbs)
  Mushrooms 1 Cup (16 tbs), sliced
  Parmesan cheese 1 Cup (16 tbs), grated
  Onion 1⁄4 Cup (4 tbs), chopped
  Green pepper 1⁄4 Cup (4 tbs), finely chopped
  Margarine 2 Teaspoon, melted
  Garlic 1 Small, finely chopped
  Salt 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Black pepper 1 Dash
  Mozzarella cheese 1⁄3 Cup (5.33 tbs), shredded

Cut eggplant in half lengthwise.
Place halves, cut side down, in shallow baking pan.
Bake at 350°F (175°C) for 15 minutes.
Remove from oven.
Cool slightly.
Scoop out pulp, leaving 1/2 in. (1 cm) shell.
Place shells, cut side up, in baking pan.
Coarsely chop eggplant pulp.
Combine with remaining ingredients except mozzarella cheese.
Fill eggplant shells, pressing firmly.
Cover with foil.
Pierce foil in several places to allow steam to escape.
Bake at 350°F (175°C) about 40 minutes or until vegetables are tender.
Remove foil and sprinkle with the mozzarella.
Bake, uncovered, about 2 minutes longer or until cheese melts.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 789 Calories from Fat 391

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 23.4 g116.8%

Trans Fat 0 g

Cholesterol 99.4 mg33.1%

Sodium 2933.8 mg122.2%

Total Carbohydrates 52 g17.3%

Dietary Fiber 21.1 g84.3%

Sugars 18.2 g

Protein 55 g109.6%

Vitamin A 36.9% Vitamin C 120%

Calcium 150.9% Iron 66.5%

*Based on a 2000 Calorie diet

Stuffed Eggplant Italiano Recipe