Diethood · by Katerina Petrovska★ 4.9 (16)
Stuffed Eggplant
NUTRITION · PER SERVING65M COOK
CAL 27%·PRO 51%
CARBS 23G17% OF CAL
7G FIBER0G ADDED12G INTRINSIC4G OTHER12G TOTAL SUGAR
FAT 41G67% OF CAL
14G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved eggplants stuffed with spicy sausage and topped with melted mozzarella. Herbaceous and satisfying, it's a healthy dinner built around roasted eggplant.
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View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large eggplants (halved lengthwise)
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 1 pound Italian sausage,
- 4 to 5 cloves garlic (minced)
- ¼ cup chopped fresh parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- salt and freshly ground black pepper (to taste)
- 1 cup hot water
- 1 cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 65M
CAL 27%·PRO 51%
CARBS 23G17% OF CAL
7G FIBER0G ADDED12G INTRINSIC4G OTHER12G TOTAL SUGAR
FAT 41G67% OF CAL
14G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1029mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 888mg
- Calcium
- 254mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1029MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.