Stuffed Eggplant

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This recipe makes 6 servings
Recipe Nutrition Info Comments 0
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Ingredients

  • 1 medium eggplant
    (about 1 pound), halved
  • 1 tablespoon oil, olive
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 3/4 cup(s) bread crumbs, whole-wheat, coarse, dried
    preferably fresh
  • 1 teaspoon garlic
    minced
  • 1/2 cup(s) onion(s)
    finely chopped
  • 2 ounce(s) mushrooms
    finely chopped
  • 1/2 cup(s) pepper(s), red, bell
    cinely diced
  • 1/4 teaspoon oregano, dried
  • 1/4 teaspoon rosemary, dried
  • 1/4 teaspoon fennel seed
  • 6 tablespoon tomato sauce
  • 1 tablespoon parsley
    minced

Instructions

  • 1

    Preheat the oven to 375 F. Using a paring knife, carefully cut away the flesh of each eggplant half, leaving about 1/2" of flesh adhering to the skin. Discard any large clumps of seeds and finely chop the flesh; set aside. (If there are no seeds, discard about 1/3 of the flesh anyway.)

  • 2

    Lightly brush the insides of each eggplant half with a small amount of the oil. Sprinkle with the salt and black pepper to taste; set aside.

  • 3

    In a large bowl, combine the eggplant flesh with the bread crumbs, garlic, onions, mushrooms, red peppers, oregano, rosemary, fennel seeds, 2 tablespoons of the tomato sauce, and the remaining oil. Stir in additional salt to taste.

  • 4

    Divide the filling equally among the eggplant halves. Spoon 2 heaping tablespoons tomato sauce over each half.

  • 5

    Arrange the eggplant halves in a 9"x 13" baking dish. Add 1/4" water to the bottom of the dish. Cover tightly with foil and bake for 30 minutes.

  • 6

    Uncover and add more water to the bottom of the baking dish, if necessary. Bake, uncovered, for 15 minutes, or until the eggplant is tender. Sprinkle with the parsley before serving.

NOTES • You can bake the eggplants in two 10" pie plates. • To make fresh bread crumbs, tear any type of bread into large chunks. Place them in a food processor and process with on/off turns. • For a tasty flavor boost, sprinkle the eggplant with grated Parmesan cheese before baking.

Nutritional Information Amount Per Serving
  • Calories90
  • Total Fat3g
  • Saturated Fat0.4g
  • Sodium134mg
  • Carbohydrates15g
  • Dietary Fiber4g
  • Protein3g
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