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Baked Stuffed Eggplant Recipe
|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|
|Fennel seeds||1⁄8 Teaspoon|
|Grated cheddar cheese||4 Ounce|
|Cooked enriched rice||1 Cup (16 tbs)|
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 mg
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
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.
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.