Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1½ cups bread crumbs
- 2 eggplants
- 2 tomatoes, diced
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- 1/3 cup celery, diced
- 1/8 Tbsp. salt
- ¼ Tbsp. black pepper
- 2 Tbsp. fresh parsley, minced
- 2 Tbsp. parmesan cheese
- Vegetable cooking spray
Directions
1.Preheat oven to 350 degrees F.
2.Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells 3/8-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside.
3.Coat large skillet with vegetable cooking spray. Chop up reserved eggplant and add to skillet. Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender.
4.Remove skillet from heat. Stir in bread crumbs and parsley. Spoon mixture into the hollow eggplant shells.
5.Arrange stuffed shells in a shallow baking dish coated with vegetable spray. Sprinkle 1½ tsps Parmesan on top of each shell. Bake for 25 minutes, until filling heats through and top is golden brown.