Ingredients
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9 small eggplants, halved lengthwise
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2 eggs
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1 cup grated Parmesan cheese
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2 tablespoons capers
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2 tablespoons pitted and sliced black olives
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2 (16 ounce) cans tomato sauce, divided
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1 bunch fresh parsley, chopped
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salt and ground black pepper to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
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Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
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Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
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Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
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Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.
Nutrition Facts (per serving)
371 | Calories |
11g | Fat |
58g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 371 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 5g | 23% |
Cholesterol 111mg | 37% |
Sodium 1757mg | 76% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 30g | 106% |
Total Sugars 27g | |
Protein 22g | 44% |
Vitamin C 53mg | 59% |
Calcium 360mg | 28% |
Iron 6mg | 33% |
Potassium 2655mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.