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Baked Stuffed Eggplant

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  Eggplant 1 Medium, cut in half lengthwise (4 Cups)
  Tomato puree 1 Cup (16 tbs) (Divided)
  Chopped fresh parsley 1 1⁄2 Teaspoon
  Dehydrated onion flakes 1 Teaspoon, reconstituted in 1 tablespoon water
  Garlic 1⁄2 Clove (2.5 gm), minced
  Basil 1⁄4 Teaspoon
  Fennel seeds 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated cheddar cheese 4 Ounce
  Cooked enriched rice 1 Cup (16 tbs)

Place eggplant, cut side down, in a baking pan.
Add 1/4 inch water and bake at 350°F.
until eggplant is soft.
Remove eggplant and allow to cool slightly.
Scoop out pulp leaving a 1/2-inch shell.
Set aside.
In saucepan combine next 7 ingredients and simmer 10 minutes.
In bowl combine pulp, cheese, rice, and 1/2 cup tomato sauce.
Divide evenly and stuff into eggplant shells.
Place in casserole, stuffed side up, and cover with remaining sauce.
Bake at 375°F.
for 25 minutes or until stuffing is hot and cheese is melted.
Divide evenly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 820 Calories from Fat 339

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 24.6 g123%

Trans Fat 0 g

Cholesterol 121.5 mg40.5%

Sodium 815.2 mg34%

Total Carbohydrates 85 g28.3%

Dietary Fiber 17.8 g71.4%

Sugars 21.3 g

Protein 36 g72.2%

Vitamin A 71.2% Vitamin C 77.3%

Calcium 91.9% Iron 31%

*Based on a 2000 Calorie diet

Baked Stuffed Eggplant Recipe