Italian Stuffed Eggplant

Oxmoor House
You can assemble the stuffed eggplant shells a few hours ahead and keep them covered in the refrigerator. Before baking, let the dish come to room temperature or your baking time will be longer.
4 servings (serving size: 1 stuffed eggplant half)


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2 medium eggplants
Garlic-flavored cooking spray
1 1/4 cups chopped onion
1 1/4 cups chopped zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped tomato
1 (8-ounce) can no-salt-added tomato sauce
1 cup cooked brown rice
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon unsalted sunflower kernels, toasted
1 teaspoon dried Italian seasoning
1 cup (4 ounces) shredded part-skim mozzarella cheese


1. Preheat oven to 350°.

2. Wash eggplants; cut each in half lengthwise. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)

3. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion and next 3 ingredients; sauté until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes. Remove from heat; stir in rice and next 3 ingredients.

4. Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells. Bake, uncovered, at 350° for 10 minutes. Sprinkle with mozzarella cheese; bake 5 minutes.

carbo rating: 26

Created date

April 2008

Nutritional Information

Calories 249
Caloriesfromfat 0.0 %
Fat 8.7 g
Satfat 4.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.8 g
Carbohydrate 30 g
Fiber 4.3 g
Cholesterol 22 mg
Iron 1.9 mg
Sodium 272 mg
Calcium 322 mg