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  Eggplant 1 Large
  Salad oil 1⁄3 Cup (5.33 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Peeled tomatoes 2 , chopped (fresh)
  Onion 1 Tablespoon, chopped
  Thick white sauce 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon

Cut off the stem end of the eggplant and slice in half.
Heat oil in a large skillet and add eggplant halves cut-side down.
Cover and keep heat low, cook for 10 minutes.
Turn halves over, cover and cook for another 3 or 4 minutes.
Lift out and cool.
Cut and scrape out the partially cooked pulp leaving the shells about 1/2-inch thick.
Dice the pulp into small pieces.
Pour off all but 3 tablespoons of oil out of the skillet and add the mushrooms, garlic, tomatoes and onion.
Stir-fry for 5 minutes or until liquids have evaporated.
Add the eggplant and stir for 2 minutes.
Remove from heat and add white sauce and parsley.
Taste and season well with salt and pepper.
Set eggplant shells in a shallow greased bake dish and fill with the mushroom mixture.
Sprinkle with cheese and bake at 350F for 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1118 Calories from Fat 817

% Daily Value*

Total Fat 93 g142.6%

Saturated Fat 11.5 g57.4%

Trans Fat 1.3 g

Cholesterol 36 mg12%

Sodium 1310.5 mg54.6%

Total Carbohydrates 54 g18%

Dietary Fiber 20.1 g80.2%

Sugars 25.3 g

Protein 27 g54.7%

Vitamin A 89.7% Vitamin C 121%

Calcium 65.5% Iron 22.9%

*Based on a 2000 Calorie diet

Stuffed Eggplant Recipe