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italian-stuffed-eggplant-recipe

Italian Stuffed Eggplant Recipe

A delicious and healthy Italian dish that's gluten-free.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 1 cup grated Parmesan cheese
  • 1 cup gluten-free breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a ½-inch shell. Chop the scooped-out flesh and set aside.
  3. In a mixing bowl, combine the chopped eggplant flesh, Parmesan cheese, gluten-free breadcrumbs, minced garlic, olive oil, chopped tomatoes, oregano, salt, and black pepper.
  4. Stuff the eggplant shells with the mixture and place them in a baking dish.
  5. Bake in the preheated oven for 35-40 minutes, or until the eggplants are tender and the tops are golden brown.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 500mg | Fiber: 6g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg

Keywords

Gluten-Free
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