Oven Eggplant
Description
Place the whole eggplant in a pot of boiling water and cook, covered, for 10 minutes until tender.Ingredients
Directions
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Place the whole eggplant in a pot of boiling water and cook, covered, for 10 minutes until tender.
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Drain the eggplant and cut it in half lengthwise.
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Scoop out the insides of the eggplant halves, leaving a 1/2-inch thick shell.
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In a bowl, mash the scooped-out eggplant flesh with cottage cheese, chopped onion, ground bay leaf, basil, oregano, and tomato sauce until well combined.
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Preheat the oven to 350&# 194;°F (175ðC).
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Stuff the eggplant shells with the cottage cheese mixture and place them in a baking dish.
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Add a small amount of water to the bottom of the baking dish to keep the eggplant moist during baking.
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Cover the dish and bake for 15 minutes.
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Remove the cover and top each stuffed eggplant half with provolone cheese.
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Return to the oven and bake uncovered for 5 more minutes, or until the cheese is melted and bubbly.
Nutrition Facts
- Amount Per Serving
- Calories 47.0kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.8g4%
- Cholesterol 5.2mg2%
- Sodium 147.3mg7%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.5g6%
- Sugars 2.2g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe includes nutritional analysis: 1 serving = 244 Calories, 2 meat exchanges, 1 bread exchange, 2 vegetable exchanges, 10gm protein, 4gm fat, 10gm carbohydrates.
Recipe source: "Vegetarian Cooking for Diabetics". Reposted via Nancy O'Brion.
For a richer flavor, you can sauté the chopped onions before mixing them into the filling.
If the eggplant is very large, you may need to trim the bottom to ensure the halves sit flat in the baking dish.
