Vegetarian

Stuffed Eggplant with Veggies is for Dinner.

Stuffed Eggplant with Veggies takes 15 minutes to prepare.

Stuffed Eggplant with Veggies takes 30 minutes to cook.

Stuffed Eggplant with Veggies makes 2 servings.

The ingredients for Stuffed Eggplant with Veggies are:

Ingredients:

Peppers, sweet, red, raw, sliced, 1 cup(remove)
Green Peppers (bell peppers), 1 cup, strips(remove)
Spinach, fresh, 1 cup(remove)
Eggplant, fresh, 1 cup, cubes(remove)
*Bella Sun Luci Sun Dried Tomatoes, 38 gram(s)(remove)
Kirkland Artichoke Hearts marinated in oil, 56 gram(s)(remove)
*sweet yellow onion, raw (1 medium onion), 1 serving(remove)
Goat Cheese, Soft, 3 oz(remove)
*Original Spike Seasoning, 1 tsp(remove)
*portabello mushroom, 1 serving(remove)
Cheese, Mozarella, Low Moist/Part Skim (Lucerne), 1 oz(remove)

Here is how you make Stuffed Eggplant with Veggies:

Scrap out the Eggplant. Dice into small pieces, places all other ingredients into a mini chop and then sautee in the oils from the Sundried Tomatoes and Artichoke hearts. Add goat cheese. Stuff shell of Eggplant top with low skim mozzarella and bake for 30 minutes at 350Serving Size: Makes 2 stuffed shellsNumber of Servings: 2Recipe submitted by SparkPeople user PATMOR12.

The nutritional information for Stuffed Eggplant with Veggies is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 377.2

• Total Fat: 23.4 g
• Cholesterol: 27.1 mg
• Sodium: 751.8 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 5.9 g
• Protein: 16.0 g