Sun-Dried Tomato Stuffed Baked Eggplant Recipe

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Sun-Dried Tomato Stuffed Baked Eggplant
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Ingredients:

Directions:

  1. Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2 thick.
  2. Butter the inside of the shell.
  3. Dice the eggplant pulp and set aside.
  4. Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
  5. Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
  6. Spoon the mixture into the eggplant shells; sprinkle with cheese.
  7. Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
  8. Pour 1/2 boiling water into the pan; bake in a preheated 325*F.
  9. Oven for 15-20 minutes.
  10. Cut and serve hot with pasta, bread, or salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 413.48 Kcal (1731 kJ)
Calories from fat 229.45 Kcal
% Daily Value*
Total Fat 25.49g 39%
Cholesterol 66.39mg 22%
Sodium 1072.2mg 45%
Potassium 523.37mg 11%
Total Carbs 32.61g 11%
Sugars 7.77g 31%
Dietary Fiber 6.54g 26%
Protein 15.34g 31%
Vitamin C 12.6mg 21%
Vitamin A 0.3mg 9%
Iron 1.9mg 11%
Calcium 357.2mg 36%
Amount Per 100 g
Calories 173.76 Kcal (727 kJ)
Calories from fat 96.43 Kcal
% Daily Value*
Total Fat 10.71g 39%
Cholesterol 27.9mg 22%
Sodium 450.59mg 45%
Potassium 219.94mg 11%
Total Carbs 13.71g 11%
Sugars 3.26g 31%
Dietary Fiber 2.75g 26%
Protein 6.45g 31%
Vitamin C 5.3mg 21%
Vitamin A 0.1mg 9%
Iron 0.8mg 11%
Calcium 150.1mg 36%

* 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

  • 9.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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