Italian Stuffed Eggplant Recipe

Name: Italian Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; Garlic-flavored cooking spray; 1 1/4 cups chopped onion; 1 1/4 cups chopped zucchini; 1 cup sliced mushrooms; 3/4 cup chopped green bell pepper; 3/4 cup chopped tomato; 1 (8-ounce) can no-salt-added tomato sauce; 1 cup cooked brown rice; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1 tablespoon unsalted sunflower kernels, toasted; 1 teaspoon dried Italian seasoning; 1 cup (4 ounces) shredded part-skim mozzarella cheese

Servings: persons

2 medium eggplants
Garlic-flavored cooking spray
1 1/4 cups chopped onion
1 1/4 cups chopped zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped tomato
1 (8-ounce) can no-salt-added tomato sauce
1 cup cooked brown rice
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon unsalted sunflower kernels, toasted
1 teaspoon dried Italian seasoning
1 cup (4 ounces) shredded part-skim mozzarella cheese

1
Preheat oven to 350u00b0.
2
Wash eggplants; cut each in half lengthwise. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)
3
Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion and next 3 ingredients; saute until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes. Remove from heat; stir in rice and next 3 ingredients.
4
Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells. Bake, uncovered, at 350u00b0 for 10 minutes. Sprinkle with mozzarella cheese; bake 5 minutes.
5
carbo rating: 26

387

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 13 ingredients. The key ingredients include: 2 medium eggplants, Garlic-flavored cooking spray, 1 1/4 cups chopped onion, 1 1/4 cups chopped zucchini, and more.

Yes, Italian 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.

Italian Stuffed Eggplant

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