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

Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 15 mins


Ingredient Checklist


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.

  • 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

1 stuffed eggplant half
199 calories; protein 11.5g; carbohydrates 19.5g; dietary fiber 7.2g; sugars 12.8g; fat 9.1g; saturated fat 2.2g; cholesterol 21.2mg; vitamin a iu 949.1IU; vitamin c 11.7mg; folate 43mcg; calcium 269mg; iron 0.9mg; magnesium 30.5mg; potassium 443.5mg; sodium 448.7mg.

3 vegetable, 1 1/2 fat, 1 lean protein