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    You are in: Home / Recipes / Stuffed Eggplant With Cheese and Tomatoes Recipe
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    Stuffed Eggplant With Cheese and Tomatoes

    Stuffed Eggplant With Cheese and Tomatoes. Photo by Prose

    1/1 Photo of Stuffed Eggplant With Cheese and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Vino Girl's Note:

    This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
    2. 2
      Drain eggplant and allow to cool enough to be handled.
    3. 3
      Preheat oven to 350F and line a baking sheet or pan with foil.
    4. 4
      Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
    5. 5
      Cut cooled eggplant in half lengthwise and remove the flesh.
    6. 6
      Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
    7. 7
      Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
    8. 8
      Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
    9. 9
      Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
    10. 10
      Remove from the oven; top with hot tomato or pasta sauce and cheese.

    Ratings & Reviews:

    • on March 22, 2009

      55

      This was really good. I made it vegan by using Vegan Gourmet soy cheese. It was easy to make too. The most labor-intensive part was grating the cheese. I didn't have any oregano so I used extra parsley, and I omitted the pasta sauce. I did sprinkle extra soy cheese on top for the last 10 minutes of cooking. Thanks for posting this healthy, yummy, easy, dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stuffed Eggplant With Cheese and Tomatoes

    Serving Size: 1 (447 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 193.6
     
    Calories from Fat 95
    49%
    Total Fat 10.6 g
    16%
    Saturated Fat 2.9 g
    14%
    Cholesterol 11.0 mg
    3%
    Sodium 389.4 mg
    16%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 10.7 g
    42%
    Sugars 9.1 g
    36%
    Protein 6.8 g
    13%

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