Italian Stuffed Eggplant

Name: Italian Stuffed Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters cooked brown rice; 2 mediums eggplants; 177 milliliters chopped green bell pepper; 1 teaspoon dried Italian seasoning; 237 milliliters sliced mushrooms; 296 milliliters chopped onion; 28 grams 1/4 cup grated fresh Parmesan cheese; 113 grams cup shredded part-skim mozzarella cheese; 1 Tbsp unsalted sunflower kernels, toasted; 177 milliliters chopped tomato; 227 grams no-salt-added tomato sauce; 296 milliliters chopped zucchini

The recipe Italian Stuffed Eggplant could satisfy your Mediterranean craving in roughly 45 minutes. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free recipe has 272 calories, 16g of protein, and 8g of fat per serving. A mixture of bell pepper, zucchini, seasoning, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Wash eggplants; cut each in half lengthwise.

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Eggplant

Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)

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Pasta Shells

Coat a large nonstick skillet with cooking spray; place over medium heat.

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Cooking Spray

Equipment you will use

Frying Pan

Add onion and next 3 ingredients; saut until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes.

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Tomato Sauce

Tomato

Onion

Remove from heat; stir in rice and next 3 ingredients.

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Rice

Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells.

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Cooking Spray

Vegetable

Pasta Shells

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Baking Pan

Bake, uncovered, at 350 for 10 minutes.

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Oven

Sprinkle with mozzarella cheese; bake 5 minutes.

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Mozzarella

Equipment you will use

Oven

carbo rating: 26

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

237milliliters

cooked brown rice 2mediums

eggplants 177milliliters

chopped green bell pepper 1teaspoon

dried Italian seasoning 237milliliters

sliced mushrooms 296milliliters

chopped onion 28grams

1/4 cup grated fresh Parmesan cheese 113grams

cup shredded part-skim mozzarella cheese 1Tbsp

unsalted sunflower kernels, toasted 177milliliters

chopped tomato 227grams

no-salt-added tomato sauce 296milliliters

chopped zucchini

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.