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Description

Stuffed Eggplant

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Stuffed Eggplant

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Directions

SUMMARY

  • Prep Time: 12 minutes
  • Cook Time: 58 minutes
  • Yield: Serves: 4

INGREDIENTS

  • 1 large eggplant
  • Salt
  • Freshly ground black pepper
  • 6 tsp. olive oil, divided

DIRECTIONS

  • 1

    Trim eggplant and cut lengthwise into 12, 1/4-inch thick slices. Sprinkle salt and pepper over slices.

  • 2

    Heat 1 tablespoon oil in large non-stick skillet over medium heat until hot. Add 2 eggplant slices. Cook 2 to 3 minutes per side or until golden brown. Transfer to paper towels to drain and cool. Repeat with remaining oil and eggplant slices.

  • 3

    Spread 1 cup pasta sauce over bottom of 13 x 9-inch baking dish. Combine Ricotta and 1-1/2 cups Mozzarella cheese; mix well. Spoon mixture over eggplant slices; roll up and place seam side down in dish. Top with remaining pasta sauce and cheese. Cover with aluminum foil. Bake in preheated 350°F oven 35 to 40 minutes or until hot and bubbly.

Nutrition

Nutrition Facts

Serves: 4

Amount Per Serving

Calories 439

Total Fat 27.3g

Saturated Fat 13.4g

Trans Fat 8.7g

Polyunsaturated Fat 1.1g

Cholesterol 73mg

Sodium 619mg

Carbohydrates 25g

Protein 26g

Dietary Fiber 7g

Vitamin A 54RE

Vitamin C 9mg

Calcium 578mg

Iron 2mg

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