Stuffed Eggplant Recipe

Looking for an easy Stuffed Eggplant recipe? Learn how to make Stuffed Eggplant using healthy ingredients.


Submitted by themcmaster

Makes 4 servings



Eggplant stuffed with itself, mushrooms, and onions in a creamy red sauce.

Recipe Ingredients for Stuffed Eggplant

3 lb eggplant
75 grams portobello mushroom caps
100 grams onion
4 oz light cream cheese
6 oz tomato paste
2 tbsp olive oil
2 oz red wine
1 oz heavy cream
1 tsp basil
1/2 tsp ground cumin
2 tbsp breadcrumbs
2 tbsp grated Parmesan cheese

Recipe Directions for Stuffed Eggplant

  1. Preheat oven to 375 degrees F.

  2. Cut eggplant in half lengthwise and scoop out insides to within 1/4 inch of the skin.

  3. Cut eggplant into small pieces, along with mushrooms and onions.

  4. Combine cream cheese, tomato paste, oil, basil, and cumin in a small container.

  5. Combine sauce with vegetables, then spoon into eggplant halves.

  6. Cover top with breadcrumbs and Parmesan.

  7. Bake for 50 to 55 minutes.

Categories

Vegetables, Main Dish, Italian, Bake, Vegetarian

Nutrition Facts
Serving Size 489.2g
Amount Per Serving
Calories
351
Calories from Fat
190
% Daily Value*
Total Fat
21.1g
32%
Saturated Fat
9.4g
47%
Trans Fat
0.0g
Cholesterol
43mg
14%
Sodium
200mg
8%
Potassium
1385mg
40%
Total Carbohydrates
34.4g
11%
Dietary Fiber
14.1g
56%
Sugars
14.7g
Protein
10.0g
Vitamin A 25% Vitamin C 32%
Calcium 12% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • High in dietary fiber
  • High in manganese
  • High in potassium
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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