Stuffed Eggplant Italiano Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Eggplant1 Pound
 All bran cereal1⁄3 Cup (5.33 tbs)
 Mushrooms1 Cup (16 tbs), sliced
 Parmesan cheese1 Cup (16 tbs), grated
 Onion1⁄4 Cup (4 tbs), chopped
 Green pepper1⁄4 Cup (4 tbs), finely chopped
 Margarine2 Teaspoon, melted
 Garlic1 Small, finely chopped
 Salt1⁄2 Teaspoon
 Dried basil1⁄2 Teaspoon
 Black pepper1 Dash
 Mozzarella cheese1⁄3 Cup (5.33 tbs), shredded

Nutrition Facts

Serving size: Complete recipe

Calories 789 Calories from Fat 391

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 23.4 g116.8%

Trans Fat 0 g

Cholesterol 99.4 mg

Sodium 2933.8 mg122.2%

Total Carbohydrates 52 g17.3%

Dietary Fiber 21.1 g84.3%

Sugars 18.2 g

Protein 55 g109.6%

Vitamin A 36.9% Vitamin C 120%

Calcium 150.9% Iron 66.5%

*Based on a 2000 Calorie diet


Cut eggplant in half lengthwise.
Place halves, cut side down, in shallow baking pan.
Bake at 350°F (175°C) for 15 minutes.
Remove from oven.
Cool slightly.
Scoop out pulp, leaving 1/2 in. (1 cm) shell.
Place shells, cut side up, in baking pan.
Coarsely chop eggplant pulp.
Combine with remaining ingredients except mozzarella cheese.
Fill eggplant shells, pressing firmly.
Cover with foil.
Pierce foil in several places to allow steam to escape.
Bake at 350°F (175°C) about 40 minutes or until vegetables are tender.
Remove foil and sprinkle with the mozzarella.
Bake, uncovered, about 2 minutes longer or until cheese melts.