Stuffed Eggplant Recipe
Stuffed eggplant
Pam spray
2 Tbsp. olive oil
1/2 c diced red bell pepper
1/4 c diced onion
1/2 tsp. minced garlic
1.5 lbs. ground chuck
1 c shredded mozzarella cheese
1/4 c grated parmesan cheese
1 lg. egg
1 Tbsp. chopped fre****alian parsley, plus addition for garnish
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. garlic powder
2 medium eggplants
1. Preheat the oven to 350 degrees. Spray baking dish w/ cooking spray and set aside.
2. Heat olive oil in skillet over medium-high heat. Add the bell pepper, onion, and garlic and saute until tender. Remove from heat and transfer to a bowl.
3. Add remaining ingredients except for eggplant to bowl, reserving a handful of mozzarella for topping. Mix well.
4. Cut eggplant lengthwise in half and use a spoon to scrape out a little of the center to make room for the stuffing. Be careful not to dig too deep or you will scrape through the b ottom of the eggplant. Pile the stuffing high on each of the eggplant halves.
5. Place eggplant halves in baking dish and bake for about 30 minutes until the stuffing is fully cooked and tender.
6. Remove from oven and immediately sprinkle the reserved mozzarella.
7. Garnish with parsley and serve.
You can stuff zucchini or yellow squash the same way!
Pam spray
2 Tbsp. olive oil
1/2 c diced red bell pepper
1/4 c diced onion
1/2 tsp. minced garlic
1.5 lbs. ground chuck
1 c shredded mozzarella cheese
1/4 c grated parmesan cheese
1 lg. egg
1 Tbsp. chopped fre****alian parsley, plus addition for garnish
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. garlic powder
2 medium eggplants
1. Preheat the oven to 350 degrees. Spray baking dish w/ cooking spray and set aside.
2. Heat olive oil in skillet over medium-high heat. Add the bell pepper, onion, and garlic and saute until tender. Remove from heat and transfer to a bowl.
3. Add remaining ingredients except for eggplant to bowl, reserving a handful of mozzarella for topping. Mix well.
4. Cut eggplant lengthwise in half and use a spoon to scrape out a little of the center to make room for the stuffing. Be careful not to dig too deep or you will scrape through the b ottom of the eggplant. Pile the stuffing high on each of the eggplant halves.
5. Place eggplant halves in baking dish and bake for about 30 minutes until the stuffing is fully cooked and tender.
6. Remove from oven and immediately sprinkle the reserved mozzarella.
7. Garnish with parsley and serve.
You can stuff zucchini or yellow squash the same way!
Karla Lewis 337/194/175
Lap RNY 1-23-2006 Dr. Terry Scarborough Houston, TX
Lipo 4-27-2007 Dr. David Wainwright Houston, TX
LBL 11-13-2007 Dr. David Wainwright Houston, TX
BL & brachioplasty 7-18-2008 Dr. David Wainwright Houston, TX
It was really good...I scraped the eggplant from the peel. I think you could actually chop the raw egg plant into big chunks and spread the stuffing on top and bake as a casserole. I do think zucchini would be great w/ it too. I forgot to post the nutrition info. I know it had 3 g carbs per serving, which is good. Pretty good amt. of protein, too! I didn't use the Italian Parsley because I forgot to buy it...don't think it would have changed it taste wise one way or another.
Karla
Karla
Karla Lewis 337/194/175
Lap RNY 1-23-2006 Dr. Terry Scarborough Houston, TX
Lipo 4-27-2007 Dr. David Wainwright Houston, TX
LBL 11-13-2007 Dr. David Wainwright Houston, TX
BL & brachioplasty 7-18-2008 Dr. David Wainwright Houston, TX
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