An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Stuffed Italian Eggplant Boats
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 35%
CARBS 19G23% OF CAL
6G FIBER1G OTHER11G TOTAL SUGAR
FAT 21G60% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant halves filled with tomato, cheese, and prosciutto, then baked until tender. A light, elegant summer main or side dish.
mainitalian🥧 baking dish🔥 ovengluten free
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants
- 3 tablespoons olive oil (divided)
- 1-2 pinches salt
- 1 medium tomato (firm but ripe) chopped and seeded
- 1 cup + 2 tablespoons firm mozzarella (or provolone, gruyere or fontina) shredded (divided) ((112.5 total grams))
- 4 tablespoons freshly grated parmesan cheese (divided)
- 3½ ounces prosciutto crudo cubed
- 1-2 cloves garlic minced
- 1 teaspoon oregano
- 1-2 dashes pepper
- 5-6 fresh basil leaves
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 35%
CARBS 19G23% OF CAL
6G FIBER1G OTHER11G TOTAL SUGAR
FAT 21G60% OF CAL
7G SAT14G 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
- 30m
- Cook
- 20m
- Sodium
- 846mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 634mg
- Calcium
- 303mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 846MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.