Ingredients
Directions
Stuffed Eggplants are filling, delicious and easy to make. They are a meal in themselves or delicious with a side salad.
Preheat the oven to 200C.
Halve the eggplants lengthwise and place on baking sheet. Brush with oil, and bake a for 30 minutes.
Remove flesh and mix with all ingredients except the cheese, and fill the eggplant shells.
Sprinkle with cheese, bake 30 minutes.
Add parsley and serve.
Instead of adding a can of tomatoes to the ingredients, it can be left out and tomatoes can be baked on the side along with the eggplant.
Servings 4
- Amount Per Serving
- Calories 656
- % Daily Value *
- Total Fat 37.2g58%
- Saturated Fat 8.4g43%
- Cholesterol 268mg90%
- Sodium 347mg15%
- Potassium 1630mg47%
- Total Carbohydrate 32.3g11%
- Dietary Fiber 17.1g69%
- Sugars 16.2g
- Protein 44.6g90%
- Calcium 12%
- Iron 80%
- Vitamin D 74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Stuffed Eggplants are filling, delicious and easy to make. They are a meal in themselves or delicious with a side salad.
Preheat the oven to 200C.
Halve the eggplants lengthwise and place on baking sheet. Brush with oil, and bake a for 30 minutes.
Remove flesh and mix with all ingredients except the cheese, and fill the eggplant shells.
Sprinkle with cheese, bake 30 minutes.
Add parsley and serve.
Instead of adding a can of tomatoes to the ingredients, it can be left out and tomatoes can be baked on the side along with the eggplant.
done