Directions:
- Preheat oven to 350°.
- Wash eggplants; cut each in half lengthwise. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)
- Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion and next 3 ingredients; sauté until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes. Remove from heat; stir in rice and next 3 ingredients.
- Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells. Bake, uncovered, at 350° for 10 minutes. Sprinkle with mozzarella cheese; bake 5 minutes.
- Carbo rating: 26
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.91 Kcal (862 kJ) | ||
| Calories from fat | 29.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 5% | |
|---|---|---|---|
| Cholesterol | 6.1mg | 2% | |
| Sodium | 86.94mg | 4% | |
| Potassium | 1174.34mg | 25% | |
| Total Carbs | 36.54g | 12% | |
| Sugars | 14.23g | 57% | |
| Dietary Fiber | 10.93g | 44% | |
| Protein | 10.13g | 20% | |
| Vitamin C | 74.3mg | 124% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 16.2mg | 90% | |
| Calcium | 135.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 39.96 Kcal (167 kJ) | ||
| Calories from fat | 5.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 5% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 2% | |
| Sodium | 16.87mg | 4% | |
| Potassium | 227.88mg | 25% | |
| Total Carbs | 7.09g | 12% | |
| Sugars | 2.76g | 57% | |
| Dietary Fiber | 2.12g | 44% | |
| Protein | 1.97g | 20% | |
| Vitamin C | 14.4mg | 124% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 3.1mg | 90% | |
| Calcium | 26.3mg | 14% | |
* 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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