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Baked Stuffed Eggplant Recipe
|Garlic||2 Clove (10 gm), minced|
|Onions||4 Large, chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Tomatoes||4 Large, peeled, seeded, chopped|
|Soft white bread crumbs||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chopped pine nuts||3 Tablespoon|
|Dry bread crumbs||3 Tablespoon|
Calories 405 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.7%
Saturated Fat 3.2 g15.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 233.6 mg9.7%
Total Carbohydrates 45 g14.9%
Dietary Fiber 11.9 g47.5%
Sugars 18.2 g
Protein 8 g15.5%
Vitamin A 26.3% Vitamin C 65.2%
Calcium 10.4% Iron 13.7%
*Based on a 2000 Calorie diet
Cut into halves lengthwise.
Scoop out pulp, reserving pulp and shells.
Rub shells lightly inside and out with olive oil; arrange in oiled baking dish.
Saute garlic and onions in heated olive oil in large skillet until tender.
Add reserved eggplant pulp, tomatoes, sugar, salt and pepper; mix well.
Simmer for 20 minutes.
Add soft bread crumbs and tomato paste; mix well.
Cook for 2 to 3 minutes, stirring constantly.
Stir in parsley and pine nuts.
Preheat oven to 350 degrees.
Spoon stuffing into eggplant shells; top with dry bread crumbs.
Bake, covered, for 20 minutes.
Bake, uncovered, for 10 minutes longer.