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Stuffed Eggplant
Prep: 15 min, Cook: 30 min.
  • 1-1/2 lbs. eggplant, cut in half lengthwise
  • 1 Tbs. plus 1 tsp. unsalted butter or margarine
  • 1/4 cup onion, chopped
  • 1/4 green bell pepper, seeded and chopped
  • 1/2 cup recipe-ready crushed tomatoes
  • 1/2 tsp. salt (optional)
  • 1/4 tsp. pepper
  • 2 ounces shredded cheddar cheese
  • 2 ounces seasoned breadcrumbs

Preheat oven to 350°F. Scoop out inside of eggplant,leaving 1/4 inch shell. Set shell aside. Chop eggplant meat and set aside. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté onion, chopped eggplant and bell pepper 3-4 minutes or until onion is softened. Stir in tomato, salt and pepper. Simmer 5 minutes. Discard excess liquid from skillet. Stir in cheese along with half of the breadcrumbs. Divide mixture evenly into eggplant shells. Arrange eggplant in a buttered baking pan. Melt remaining butter in a nonstick skillet over medium low heat. Stir in remaining breadcrumbs. Sprinkle buttered breadcrumbs over eggplant. Bake 30 minutes or until tops are golden.

Per serving: calories 198, fat 9.3g, 40% calories from fat, cholesterol 26mg, protein 7.8g, carbohydrates 23.1g, fiber 5.4g, sugar 8.0g, sodium 514mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.0, Bread: 0.7, Lean meat: 0.5, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.