Directions:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 549.58 Kcal (2301 kJ) | ||
| Calories from fat | 289.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.12g | 49% | |
|---|---|---|---|
| Cholesterol | 27.23mg | 9% | |
| Sodium | 1146.89mg | 48% | |
| Potassium | 893.95mg | 19% | |
| Total Carbs | 51.05g | 17% | |
| Sugars | 15.58g | 62% | |
| Dietary Fiber | 11.01g | 44% | |
| Protein | 16.5g | 33% | |
| Vitamin C | 28.6mg | 48% | |
| Iron | 2.4mg | 13% | |
| Calcium | 374.9mg | 37% | |
| Amount Per 100 g | |||
| Calories | 121.74 Kcal (510 kJ) | ||
| Calories from fat | 64.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 49% | |
|---|---|---|---|
| Cholesterol | 6.03mg | 9% | |
| Sodium | 254.05mg | 48% | |
| Potassium | 198.02mg | 19% | |
| Total Carbs | 11.31g | 17% | |
| Sugars | 3.45g | 62% | |
| Dietary Fiber | 2.44g | 44% | |
| Protein | 3.65g | 33% | |
| Vitamin C | 6.3mg | 48% | |
| Iron | 0.5mg | 13% | |
| Calcium | 83.1mg | 37% | |
* 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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