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Add a photoExcellent Italian dish any day of the week. My eggplants are plentiful and this garden fresh stuffed vegetable is so delicious.
Ingredientes
- 1 beaten egg
- two cloves minced garlic
- 1/4 onion finely diced
- 2 Eggplants
- 1/2 cup seasoned Italian Bread Crumbs
- 1/2 cup Tomato sauce
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan cheese
- Dash of basil
- Dash of Oregano
- Dash of parsley
- Drizzle of good olive oil
Direcciones
- Cut tops off of both eggplants and slice down the middle, score each quarter eggplant and scoop out flesh, add olive oil, minced garlic, onion in a saute pan on medium heat until eggplant flesh is tender, add seasonings, stir gently, add beaten egg and bread crumbs, stir again, add parmesan cheese, fill each quarter eggplant full and add tomato sauce and top with mozzarella cheese
- Place on a non stick rimmed baking sheet pan and bake @ 375F- 15 minutes
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 91 | 39% |
| Total Fat 10.33g | 13% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 550mg | 23% |
| Potassium 612mg | 17% |
| Total Carbs 23.67g | 6% |
| Dietary Fiber 7.6g | 25% |
| Sugars 7.2g | 5% |
| Protein 14.17g | 23% |
