Directions:
- Preheat the oven to 350 degrees. Cut the eggplants lengthwise and scoop out the centers, leaving shells 1/2-inch thick and setting aside the insides. Brush the rims lightly with oil.
- Cut the eggplant insides into 1/2-inch cubes. Place the remaining oil in a medium-sized saucepan and saute the onions for 5 minutes, until tender. Add the garlic and cook for 3 more minutes. Add the eggplant cubes and the tomatoes and cook for 8-10 minutes more. Add 1 cup bread crumbs, salt, and pepper; set aside.
- Meanwhile, place the eggplant shells cut side up in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray. Fill the centers with the eggplant mixture. Top each sell with 1 T. bread crumbs. Pour the water into the baking dish and bake for 45-50 minutes or until the insides are hot and the shells are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.1 Kcal (888 kJ) | ||
| Calories from fat | 88.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.86g | 15% | |
|---|---|---|---|
| Sodium | 495.3mg | 21% | |
| Potassium | 736.57mg | 16% | |
| Total Carbs | 27.57g | 9% | |
| Sugars | 12.32g | 49% | |
| Dietary Fiber | 6.38g | 26% | |
| Protein | 4.44g | 9% | |
| Vitamin C | 31.4mg | 52% | |
| Iron | 0.6mg | 3% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.54 Kcal (212 kJ) | ||
| Calories from fat | 21.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 15% | |
|---|---|---|---|
| Sodium | 118.03mg | 21% | |
| Potassium | 175.52mg | 16% | |
| Total Carbs | 6.57g | 9% | |
| Sugars | 2.94g | 49% | |
| Dietary Fiber | 1.52g | 26% | |
| Protein | 1.06g | 9% | |
| Vitamin C | 7.5mg | 52% | |
| Iron | 0.1mg | 3% | |
| Calcium | 15.5mg | 6% | |
* 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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