Stuffed Eggplant Italiano Recipe

Name: Stuffed Eggplant Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size eggplant (about 1 lb.); 1/3 c. Kellogg's All-Bran cereal; 1 c. (2 to 3 oz.) sliced fresh mushrooms; 1/4 c. Parmesan cheese; 1/4 c. chopped onion; 1/4 c. chopped green pepper; 2 Tbsp. Mazola margarine, melted; 1 small clove garlic, finely chopped; 1/4 tsp. salt; 1/2 tsp. basil leaves; dash of pepper; 1/3 c. shredded part-skim Mozzarella cheese

Servings: persons

1 medium size eggplant (about 1 lb.)
1/3 c. Kellogg's All-Bran cereal
1 c. (2 to 3 oz.) sliced fresh mushrooms
1/4 c. Parmesan cheese
1/4 c. chopped onion
1/4 c. chopped green pepper
2 Tbsp. Mazola margarine, melted
1 small clove garlic, finely chopped
1/4 tsp. salt
1/2 tsp. basil leaves
dash of pepper
1/3 c. shredded part-skim Mozzarella cheese

1
Cut eggplant in half, lengthwise.
2
Place halves, cut side down, in shallow baking pan. Bake at 350u00b0 about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut side up, in baking pan.
3
Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly.
4
Cover with foil.
5
Pierce foil in several places to allow steam to escape.
6
Bake at 350u00b0 about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese.
7
Bake, uncovered, about 2 minutes longer or until cheese melts.
8
Cut each half into 2 pieces to serve.

172

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 12 ingredients. The key ingredients include: 1 medium size eggplant (about 1 lb.), 1/3 c. Kellogg's All-Bran cereal, 1 c. (2 to 3 oz.) sliced fresh mushrooms, 1/4 c. Parmesan cheese, and more.

Yes, Stuffed Eggplant Italiano 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.

Stuffed Eggplant Italiano

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