Cheese Stuffed Eggplant Recipe

Summary

Cooking Time45 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Eggplants4 Medium
 Onions2 Medium, chopped
 Butter3 Tablespoon
 Crumbled feta cheese3 Cup (48 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Ricotta cheese1⁄4 Cup (4 tbs)
 Egg1
 Chopped parsley2 Tablespoon
 Seasoned salt To Taste

Nutrition Facts

Serving size

Calories 309 Calories from Fat 183

% Daily Value*

Total Fat 21 g32%

Saturated Fat 13.6 g67.8%

Trans Fat 0 g

Cholesterol 99.4 mg

Sodium 809.3 mg33.7%

Total Carbohydrates 18 g6%

Dietary Fiber 6.9 g27.8%

Sugars 8.8 g

Protein 15 g30.3%

Vitamin A 16.8% Vitamin C 21.1%

Calcium 41.7% Iron 7.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350F.

MAKING
2) Rinse and dry the eggplants. Slice the eggplants into halves.
3) Scoop the pulp out of the eggplants gently and chop them up. Set aside along with the casing.
4) In a saucepan, melt butter. Saute the onions till they brown. Add in the eggplant pulp and saute for 5 more minutes.
5) Into a bowl, transfer the sauted mixture. Allow it to cool.
6) Add in the feta, parmesan and ricotta cheese. Next, add in the egg and beat together with parsley.
7) Arrange the eggplant halves on a greased baking tray. Stuff its cavities with the cheese mixture.
8) Sprinkle salt on top.
9) Bake for 40 minutes.

SERVING
10) Serve the Cheese Stuffed Eggplant garnished with chopped chives.
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