Directions:
- Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
- Chop up the eggplant you scooped out into small pieces.
- Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
- Saute until the onion is clear and soft and the eggplant is cooked through.
- Add the tomato and basil or fresh herbs saute a few minutes longer.
- Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
- Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
- Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.59 Kcal (907 kJ) | ||
| Calories from fat | 99.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.01g | 17% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 136.4mg | 6% | |
| Potassium | 453.87mg | 10% | |
| Total Carbs | 21.79g | 7% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 8.6g | 17% | |
| Vitamin C | 33.7mg | 56% | |
| Iron | 1.4mg | 8% | |
| Calcium | 174.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 106.71 Kcal (447 kJ) | ||
| Calories from fat | 48.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 17% | |
|---|---|---|---|
| Cholesterol | 10.96mg | 7% | |
| Sodium | 67.2mg | 6% | |
| Potassium | 223.62mg | 10% | |
| Total Carbs | 10.73g | 7% | |
| Sugars | 3.26g | 27% | |
| Dietary Fiber | 2.84g | 23% | |
| Protein | 4.24g | 17% | |
| Vitamin C | 16.6mg | 56% | |
| Iron | 0.7mg | 8% | |
| Calcium | 86.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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