Diethood · by Katerina Petrovska★ 5.0 (9)
Stuffed Eggplants
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 30%
CARBS 29G28% OF CAL
10G FIBER4G OTHER16G TOTAL SUGAR
FAT 28G60% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed eggplants stuffed with tomatoes, garlic, herbs, and cheese, then baked until tender. A rustic, satisfying vegetarian main with Italian and Mediterranean influences.
mainmediterranean🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
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)
- ¼ cup finely chopped fresh parsley
- salt and freshly ground black pepper (to taste)
- 4 cloves garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 14 ounces can of crushed tomatoes
- ½ cup basil pesto
- ½ cup grated parmesan cheese
- 4 ounces fresh mozzarella (sliced)
- hot water (for the baking sheet)
- chopped fresh basil (for garnish)
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 30%
CARBS 29G28% OF CAL
10G FIBER4G OTHER16G TOTAL SUGAR
FAT 28G60% OF CAL
9G SAT19G 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
- 5m
- Cook
- 45m
- Sodium
- 1023mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1091mg
- Calcium
- 368mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1023MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.