Vegetarian

cheesy stuffed eggplant is for Dinner.

cheesy stuffed eggplant takes 20 minutes to prepare.

cheesy stuffed eggplant takes 25 minutes to cook.

cheesy stuffed eggplant makes 4 servings.

The ingredients for cheesy stuffed eggplant are:

1 eggplant Eggplant, fresh, unpeeled (approx 1 lb
1 small Onion, chopped
1 clove Garlic, minced
2 tbsp Olive Oil
8 oz Tomato Sauce
1/2 cup pitted ripe Olives, quartered
1 tsp Thyme
1 tsp Basil
1/4 tsp Salt
4 slices Monterey jack cheese
4 tbsp Parmesan Cheese, grated
Red Ripe Tomatoes, sliced thin

Here is how you make cheesy stuffed eggplant:

Trim off the stem of eggplant, cut in half lengthwise. Cut the pulp out of the center of each half leaving about 1/2 inch shell. Cube the pulp and combine with the onion, garlic and the olive oil in a skillet. Cook stirring over medium high heat until very tender. Mix in the tomato sauce, olives and seasonings and heat through. Lightly oil the cut edges of the eggplant, spoon 1/4 of the mixture into each shell, top with 1/2 the Monterey jack and Parmesan cheeses. Add remaining eggplant mixture, top with remaining Monterey jack, add the tomato slices and finally top with the remaining Parmesan cheese. Place in lightly oiled baking pan bake at 400 for 20 to 25 minutes or until hot and bubbly. Serves 4 Number of Servings: 4Recipe submitted by SparkPeople user TERFREE.

The nutritional information for cheesy stuffed eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 327.8

• Total Fat: 23.4 g
• Cholesterol: 29.0 mg
• Sodium: 1,228.1 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 5.1 g
• Protein: 9.8 g