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This Italian main features Eggplant, Onion, minced, Parsley, minced. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Stuffed Eggplant Padovana
Description
This Italian main features Eggplant, Onion, minced, Parsley, minced. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and pepper, to taste 3 tb Olive Oil Clean eggplant; cut in half lengthwise.
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Scoop out pulp, leaving shell 1/2 inch thick.
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Cut pulp into small pieces.
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Combine onion, parsley, celery, green pepper, plum tomatoes, bread crumbs, cheese, salt and pepper with pulp.
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Fill eggplant halves with mixture.
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Place prepared eggplant in baking dish with olive oil.
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Bake at 350F (177&# 194;°C).
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for 45 minutes.
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Lower heat if necessary to prevent browning
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 322.8kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 3.1g16%
- Cholesterol 13.2mg5%
- Sodium 613.7mg26%
- Total Carbohydrate 53.6g18%
- Dietary Fiber 6.7g27%
- Sugars 4.6g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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