Baked Stuffed Eggplant Recipe

Name: Baked Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 c. chopped onion; 1 c. chopped mushrooms; 1 1/2 tsp. basil; 1/2 tsp. black pepper; 2 Tbsp. margarine; 1 lb. ground beef; 1/4 c. tomato paste; 1/4 c. wheat germ; 2 Tbsp. chopped parsley

Servings: persons

1
Wash eggplant.
2
Cut in half lengthwise.
3
Remove pulp, leaving 1/2-inch of outer shell.
4
Dice pulp.
5
Saute onions, mushrooms, seasonings and meat in margarine.
6
Stir in tomato paste, wheat germ and eggplant pulp.
7
Cook until meat is slightly done.
8
Spoon meat mixture into eggplant shell and place in an oiled ovenproof dish.
9
Bake at 350u00b0 for 20 to 30 minutes.
10
Garnish with parsley. Yields 6 servings, approximately 270 calories per serving.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, 1 c. chopped onion, 1 c. chopped mushrooms, 1 1/2 tsp. basil, and more.

Yes, Baked Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Eggplant

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