Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Provolone Cheese | 1 oz (28g) | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium Eggplant
- 1/2 cup Cottage cheese, low fat
- 2 tbsp Onion, chopped
- 1 tsp Bay leaf, ground
- 1 tsp Basil
- 1 tsp Oregano
- 2 tbsp Tomato sauce
- Wheat germ
- 2 oz Provolone cheese
- =
Directions
Cook eggplant in boiling water, covered, for 5 minutes.
Drain and cut in 2 lengthwise. Scoop out the insides leaving a half inch
shell. Mash eggplant with cottage cheese, onion, bay leaf, basil, oregano,
and tomato sauce. Preheat oven to 350^F Stuff eggplant halves, place in
casserole dish. Add a little water to bottom of dish to keep eggplant
Bake covered for 15 minutes. Top with wheat germ and provolone cheese.
Bake 5 more min, uncovered.