Two favorite Italian dishes--lasagna and eggplant Parm--are rolled into one in this stuffed vegetable recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside.

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  • Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.

  • Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.

  • Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.

  • Bake about 15 minutes or until heated through. Sprinkle with basil.

Nutrition Facts

199.4 calories; protein 11.5g 23% DV; carbohydrates 19.5g 6% DV; exchange other carbs 1.5; dietary fiber 7.2g 29% DV; sugars 12.8g; fat 9.1g 14% DV; saturated fat 2.2g 11% DV; cholesterol 21.2mg 7% DV; vitamin a iu 949.1IU 19% DV; vitamin c 11.7mg 20% DV; folate 43mcg 11% DV; calcium 269mg 27% DV; iron 0.9mg 5% DV; magnesium 30.5mg 11% DV; potassium 443.5mg 12% DV; sodium 448.7mg 18% DV.