Stuffed Eggplant Italian

Serves: 8
Total Calories: 243


2 eggplant medium or 4 small
1/4 cup olive oil
1 onion finely chopped
3 cloves garlic minced
1/4 cup parsley minced fresh
2 ribs celery finely chopped
1/4 cup olives chopped pitted
1 teaspoon basil dried, crushed
1/2 teaspoon oregano dried, crushed
1/8 teaspoon cayenne pepper
1 cup round buttery cracker crumbs
2 tablespoons lemon juice fresh
2 eggs slightly beaten
1 cup Swiss cheese grated natural
3 tomatoes large, peeled, seeded, and chopped
Salt and freshly ground pepper to taste
2 tablespoons parsley minced fresh


Heat oven to 350° F. Cut eggplants in half and scoop out pulp, leaving a 1/2 -inch shell with peel. (A pineapple or fruit knife works beautifully to cut out pulp.) In food processor or by hand, chop pulp into small pieces. Heat 2 tablespoons oil in skillet sauté eggplant pulp for 3 to 4 minutes, stirring. Add onion, garlic, 1/4 cup parsley, and celery sauté 4 to 5 minutes, stirring. Add olives, basil, oregano, cayenne pepper, cracker crumbs, lemon juice, eggs, and 1/2 cup Swiss cheese blend well. Fill eggplant shells with this mixture. Top each with equal amounts of chopped tomato sprinkle with salt and pepper. Drizzle about 1 teaspoon olive oil on each. Place on oiled baking sheet and bake for 30 to 40 minutes or until hot and bubbly. Last 10 minutes of cooking time, remove and sprinkle with remaining 1/2 cup grated cheese mixed with 2 tablespoons minced parsley.

* If using medium-size eggplants, cut each half in two.

Nutritional Facts:

Serves: 8
Total Calories: 243
Calories from Fat: 147

This Stuffed Eggplant Italian recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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