Brunch

Stuffed eggplant is for Lunch.

Stuffed eggplant takes 20 minutes to prepare.

Stuffed eggplant takes 30 minutes to cook.

Stuffed eggplant makes 4 servings.

The ingredients for Stuffed eggplant are:

2 large eggplants

1 cup olive oil for frying

2 medium onions, chopped

2 cloves garlic, minced

2 small tomatoes, chopped

1 green bell pepper, seeded and chopped

1 tablespoon chopped fresh parsley

salt and pepper to taste

4 cups dry bread crumbs

1 cup crumbled feta cheese

Here is how you make Stuffed eggplant:

Slice large eggplant into halves and carve out the center. Set aside the 4 large halves. Cut the scooped portions of the eggplant into tiny squares. Pan fry the chunks of eggplant in olive or vegetable oil. Toss in sliced onions, garlic, tomatoes, green peppers and parsley. Season with salt and pepper. Cook for 10 minutes over medium heat. Then place cooked eggplant in a bowl and place to the side while mixing with bread crumbs. Scoop the cooked eggplant into the uncooked halves of the eggplants shells, sprinkle with cheese and let it bake in a preheated oven or toaster oven for about 15 - 20 minutes. Serve and enjoy. Serving Size: makes four servings or 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user STARLIGHTTYLER.

The nutritional information for Stuffed eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 1,100.3

• Total Fat: 68.9 g
• Cholesterol: 34.6 mg
• Sodium: 2,653.6 mg
• Total Carbs: 98.9 g
• Dietary Fiber: 9.5 g
• Protein: 24.3 g

The dietary needs meet for Stuffed eggplant is Low Fat