Stuffed Eggplant Parmigiana Recipe

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1 vote | 2348 views

Excellent Italian dish any day of the week. My eggplants are plentiful and this garden fresh stuffed vegetable is so delicious.

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Servings: 4
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Ingredients

Cost per serving $1.82 view details

Directions

  1. Cut tops off of both eggplants and slice down the middle, score each quarter eggplant and scoop out flesh, add olive oil, minced garlic, onion in a saute pan on medium heat until eggplant flesh is tender, add seasonings, stir gently, add beaten egg and bread crumbs, stir again, add parmesan cheese, fill each quarter eggplant full and add tomato sauce and top with mozzarella cheese
  2. Place on a non stick rimmed baking sheet pan and bake @ 375F- 15 minutes
  3. Serve and enjoy!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 281g
Recipe makes 4 servings
Calories 235  
Calories from Fat 91 39%
Total Fat 10.33g 13%
Saturated Fat 5.35g 21%
Trans Fat 0.0g  
Cholesterol 74mg 25%
Sodium 550mg 23%
Potassium 612mg 17%
Total Carbs 23.67g 6%
Dietary Fiber 7.6g 25%
Sugars 7.2g 5%
Protein 14.17g 23%
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