We took all the elements of a classic caprese--tomatoes, fresh mozzarella, basil and balsamic vinegar--and stuffed them inside a fresh-baked eggplant. The result is a perfect vegetarian, late-summer dinner everyone will enjoy.
Source: EatingWell.com, August 2020
Serving Size: 1/2 stuffed eggplant
183 calories; protein 5.7g; carbohydrates 10.1g; dietary fiber 3.2g; sugars 5.9g; fat 13.9g; saturated fat 3.5g; cholesterol 11.3mg; vitamin a iu 641.9IU; vitamin c 9.8mg; folate 33.5mcg; calcium 141.1mg; iron 0.6mg; magnesium 25.3mg; potassium 391mg; sodium 415.5mg; thiamin 0.1mg.