An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Vegetable Stuffed Eggplant Rolls
NUTRITION · PER SERVING80M COOK
CAL 19%·PRO 19%
CARBS 69G73% OF CAL
18G FIBER4G OTHER48G TOTAL SUGAR
FAT 9G20% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant slices filled with tomatoes, mushrooms, peppers, and melted cheese. Elegant and satisfying, a healthy vegetable-forward dinner.
mainitalian🥧 baking dish🥄 saucepan♨️ grill🔥 ovengluten freevegetarian
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 8- 8 medium slices of eggplant grilled**
- 2 tablespoons olive oil
- 20 -25 cherry/grape tomatoes (sliced in half/ squish gently to remove seeds)
- 1 pepper chopped
- 1 1/2 cups chopped mushrooms (150 grams)
- 1 clove garlic chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 5 leaves fresh basil chopped
- 1-2 pinches hot pepper flakes (optional)
- 1/4 teaspoon salt
- 1/2 cup grated gruyere or fontal cheese (50 grams)
- 1/2 cup freshly grated Parmesan Cheese (50 grams + extra)
- 2-3 tablespoons freshly grated Parmesan cheese
At a glance
PER SERVING · TIME 80M
CAL 19%·PRO 19%
CARBS 69G73% OF CAL
18G FIBER4G OTHER48G TOTAL SUGAR
FAT 9G20% OF CAL
3G SAT5G 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
- 30m
- Sodium
- 483mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1226mg
- Calcium
- 216mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 483MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.