Stufffed Italian Eggplant Recipe

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Stufffed Italian Eggplant
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Ingredients:

Directions:

  1. Scoop out eggplant from halves. Sauté in olive oil with first 7 ingredients until tender. Add tomato.
  2. Salt eggplant halves, let sit 10-15 minutes. Wipe off juices.
  3. Layer ricotta cheese, the meat mixture. Top with mozzarella.
  4. Bake 45 minutes - 1 hour until brown and bubbly at 350 degrees.
  5. Sprinkle with freshly grated Parmesan cheese.
  6. Number Of Servings:6 side dish servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 178.8 Kcal (749 kJ)
Calories from fat 37.59 Kcal
% Daily Value*
Total Fat 4.18g 6%
Cholesterol 12.47mg 4%
Sodium 172.38mg 7%
Potassium 659.74mg 14%
Total Carbs 28.85g 10%
Sugars 12.43g 50%
Dietary Fiber 7.76g 31%
Protein 8.33g 17%
Vitamin C 8mg 13%
Iron 1.2mg 7%
Calcium 82.3mg 8%
Amount Per 100 g
Calories 60.25 Kcal (252 kJ)
Calories from fat 12.67 Kcal
% Daily Value*
Total Fat 1.41g 6%
Cholesterol 4.2mg 4%
Sodium 58.09mg 7%
Potassium 222.32mg 14%
Total Carbs 9.72g 10%
Sugars 4.19g 50%
Dietary Fiber 2.62g 31%
Protein 2.81g 17%
Vitamin C 2.7mg 13%
Iron 0.4mg 7%
Calcium 27.7mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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