Stuffed Baby Eggplant
60 mins (prep 20, cooking 40)
12 ingredients
8 servings
This is a recipe my aunt passed on to me. She's been making these for as long as I can remember, and everyone loves them. You can use whatever bread is on hand. Recipe works well with white, wheat, or Italian bread crumbs. If you are in a hurry, you can skip the final step of baking in the oven, and cook the eggplants on top of the stove. This dish is also great topped with tomato sauce and sliced mozzarella cheese just before placing in the oven. Just be sure to cover the pan with aluminum foil before baking, venting with a few knife slits.

Categories:  <-60-mins , side-dish , low-sat.-fat , appetizer , low-carb , low-sodium , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , easy , healthy , vegetable , healthy-2 ,
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Serving Size (8.72 g)
Servings 8
Amount per Serving
Calories 50.15 Calories from Fat 49.95
% Daily Value *
Total Fat 5.55g 68.31%
Saturated Fat 0.77g 30.66%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.31mg 0.1%
Total Carbohydrate 0.25g 0.66%
Dietary Fiber 0.02 g 0.5%
Sugars 0.01 g %
Protein 0.05g 0.76%
Vitamin A 0.07IU% Vitamin C 0.23mg%
Calcium 1.47mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
italian, salt and pepper, fresh parsley, romano cheese