Baked Stuffed Eggplant

Serves: 4
Total Calories: 310


8 small eggplant cut in half lengthwise
2 cloves garlic, finely chopped
1/2 cup polyunsaturated oil
1 teaspoon kosher salt
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry rosemary
3/4 cup plain bread crumbs
1/2 cup liquid egg substitute
1 pound extra lean ground beef
lemon wedges


Scoop the pulp from the eggplant and reserve the shells. Dice the pulp and reserve.

Sauté the garlic in the oil until translucent. Add the eggplant pulp and sauté until soft.

Add the salt, oregano, basil and rosemary and mix thoroughly. Remove from the heat and add the liquid egg substitute and breadcrumbs and mix.

Brown the ground beef under a broiler, drain off the fat and add to the eggplant mixture.

Stuff the eggplant shells with the eggplant and meat mixture. Bake at 400 degrees for one hour.

Serve with lemon wedges.

Nutritional Facts:

Serves: 4
Total Calories: 310
Calories from Fat: 61

This Baked Stuffed Eggplant recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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