Italian Stuffed Eggplant Recipe

Name: Italian Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: green pepper 1 lg., finely chopped; 3/4 pound mushrooms finely chopped; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup olive oil; 2 cloves garlic minced; 1 eggplant about 1/2 lb.; 3/4 cup pasta sauce; 1/2 cup ricotta cheese light; 2 ounces light mozzarella cheese shredded

Servings: persons

green pepper 1 lg., finely chopped
3/4 pound mushrooms finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 cloves garlic minced
1 eggplant about 1/2 lb.
3/4 cup pasta sauce
1/2 cup ricotta cheese light
2 ounces light mozzarella cheese shredded

1
["In medium skillet, saute first 5 ingredients in 1 tablespoon oil 10 to 15 minutes. Meanwhile, preheat broiler. In cup, combine 3 tablespoons oil and garlic. Cut eggplant lengthwise into 16 (1/4 inch thick) slices. Arrange on broiler rack; brush with oil mixture. Broil 4 to 4 1/2 minutes until tender, turning and brushing with oil mixture. Repeat with remaining eggplant.", "Turn oven temperature to 400 degrees. Pour 1/2 cup pasta sauce in 10 inch round baking dish. Stir cheese into vegetable mixture. Spoon about 2 tablespoons vegetable mixture in center of each eggplant slice. Roll ""jelly roll style""; place in baking dish. Spoon remaining 1/4 cup pasta sauce over eggplant rolls. Bake 25 to 30 minutes until heated through. Makes 8 servings."]

419

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 11 ingredients. The key ingredients include: green pepper 1 lg., finely chopped, 3/4 pound mushrooms finely chopped, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, 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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