10 INGREDIENTS 6 STEPS 40min

Stuffed Eggplant Parmesan

RECIPE

4.6
8 Ratings
This Stuffed Eggplant Parmesan recipe takes all that’s great about eggplant parm and stuffs it in the eggplant skin, meaning less mess and easy serving!
Stuffed Eggplant Parmesan Recipe | SideChef
This Stuffed Eggplant Parmesan recipe takes all that’s great about eggplant parm and stuffs it in the eggplant skin, meaning less mess and easy serving!
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
40min
Total Time
$0.74
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 can
(15 oz)
Diced Tomatoes
35 g
Tomato Paste
2 cloves
Garlic , minced
as needed
2 g
2
55 g
20 g
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Nutrition Per Serving

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CALORIES
255
FAT
9.9 g
PROTEIN
15.7 g
CARBS
28.9 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Set a medium saucepan over medium heat. Add the Diced Tomatoes (1 can) , Tomato Paste (35 g) , Garlic (2 cloves) , Salt (2 g) , Dried Parsley (as needed) and Dried Oregano (2 g) . Stir to combine and bring to a gentle simmer.
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Nutrition Per Serving
Calories
255
% Daily Value*
Fat
9.9 g
13%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
30.0 mg
10%
Carbohydrates
28.9 g
11%
Fiber
7.1 g
25%
Sugars
12.8 g
--
Protein
15.7 g
31%
Sodium
622.1 mg
27%
Vitamin D
0.2 µg
1%
Calcium
363.0 mg
28%
Iron
2.5 mg
14%
Potassium
864.9 mg
18%
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