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This is a really good way to fix eggplant if you don’t feel like the typical fried eggplant. I actually came up with this recipe, though because I did not have all the ingredients to make the fried eggplant! It was a big hit! Enjoy!
Ingredients
- cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6 ounce) package herb-seasoning stuffing mix (such as Kraft® Stove Top®)
- 1 large eggplant, halved lengthwise
- ¼ cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 egg, beaten
- paprika to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Step 2
Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
Step 3
Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
Step 4
Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 794 | |
| % Daily Value * | |
| Total Fat43g | 55% |
| Saturated Fat20g | 98% |
| Cholesterol169mg | 56% |
| Sodium1794mg | 78% |
| Total Carbohydrate86g | 31% |
| Dietary Fiber14g | 51% |
| Total Sugars16g | |
| Protein20g | |
| Vitamin C8mg | 39% |
| Calcium251mg | 19% |
| Iron5mg | 27% |
| Potassium1060mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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