Healthy Recipes Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Eggplant Recipes Stuffed Eggplant 4.0 (4) 3 Reviews In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an “inside-out” eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad. By Jane Black Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Cook Time: 35 mins Additional Time: 25 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Nutrition Profile: Low-Calorie High Fiber Vegetarian Healthy Immunity Low Added Sugars Jump to Nutrition Facts Ingredients 2 small eggplants (12 ounces each) 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided 2 cloves garlic, chopped ¼ teaspoon salt ½ teaspoon ground pepper, divided ½ cup finely grated Parmesan cheese, divided 1 ¼ cups fresh breadcrumbs 1 large egg, lightly beaten ⅓ cup chopped fresh parsley 1 teaspoon capers, rinsed 1 ¼ cups no-salt-added tomato sauce, divided 4 large basil leaves Directions Preheat oven to 375 degrees F. Halve eggplants lengthwise. Trim a little off the undersides so they lie flat. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool. Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.) Drain on paper towels. Dunk breadcrumbs in a bowl of water and squeeze them out. Transfer to the bowl with the eggplant filling. Add 1/4 cup Parmesan, egg, parsley and capers. Use a spoon or your hands to thoroughly mix. Fill the eggplant shells with the stuffing and use a spoon to smooth the tops. Spoon 1 cup tomato sauce into an ovenproof dish big enough to fit the eggplant in one layer. Transfer the stuffed eggplant to the dish. Spoon 1 tablespoon of the remaining sauce over each and top with a basil leaf. Sprinkle with the remaining 2 tablespoons Parmesan. Bake until an instant-read thermometer inserted into the filling registers 160 degrees F, about 25 minutes. Rate it Print Nutrition Facts (per serving) 324 Calories 21g Fat 27g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1/2 eggplant Calories 324 % Daily Value * Total Carbohydrate 27g 10% Dietary Fiber 7g 24% Total Sugars 10g Added Sugars 1g 2% Protein 9g 18% Total Fat 21g 27% Saturated Fat 4g 22% Cholesterol 55mg 18% Vitamin A 996IU 20% Vitamin C 16mg 18% Folate 95mcg 24% Sodium 470mg 20% Calcium 161mg 12% Iron 3mg 14% Magnesium 49mg 12% Potassium 719mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved