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Stuffed Eggplant Recipe
|Eggplants||2 Pound (2 Medium Units)|
|Water/Chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Stalk celery||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Green bell pepper||1 Small, chopped|
|Chopped canned tomatoes||1 Cup (16 tbs) (Fresh Or Low Sodium)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Low-sodium tomato juice/Water||1⁄4 Cup (4 tbs)|
|Nonfat whole-grain bread crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 447 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 0.65 g3.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 488.1 mg20.3%
Total Carbohydrates 104 g34.7%
Dietary Fiber 44.2 g176.9%
Sugars 31.7 g
Protein 19 g38.6%
Vitamin A 76.8% Vitamin C 249%
Calcium 36.3% Iron 63.2%
*Based on a 2000 Calorie diet
Cut the stem ends off of the eggplants and cut the eggplants in half lengthwise.
Remove pulp, leaving a shell of 1/4 inch.
Chop the eggplant pulp and set aside.
Heat the water, broth, or wine in a large skillet over medium heat.
Add onion, celery, and garlic.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Add reserved eggplant pulp, green pepper, tomatoes, parsley, basil leaves, thyme, black pepper, cayenne pepper, and tomato juice or water.
Simmer until eggplant is tender, about 5 minutes.
Stir in bread crumbs.
Place eggplant shells close together on a nonstick baking dish.
Stuff eggplant shells with vegetable mixture.
Bake for 35 minutes or until shells are tender.