Mediterranean Eggplant Casserole

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Prep time: 
Cook time: None
Calories: 400 (20% DV)
Fat: 30g (46% DV)
Carbohydrates: 12g (4% DV)
Protein: 25g (50% DV)
Ingredients:  Makes 1 serving
2  tablespoons
 
1  tablespoon
 
1/4  cup
 
1/4  cup
 
1-1/2  cups
 
2  tablespoons
 
2  teaspoons
 
1  fl. oz.
 

Tip: For nutritional information on all the ingredients in Mediterranean Eggplant Casserole just click on each ingredient name. Then adjust the serving size for any Mediterranean Eggplant Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1/4 cup ricotta cheese
1 egg
2 Tbsp. chopped parsley
season salt

Preheat oven to 350 degrees F.
Slice eggplant in half . Scoop out pulp , chop it and set aside. Reserve the shells . saute' onions in butter until golden. Add eggplant pulp and continue to saute' for about 5 more minutes. Transfer mixture to bowl and let cool.Add cheeses to mixture, beat in egg and parsley. Stuff mixture into eggplant shells and sprinkle with salt. Bake for 40 minutes.
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Recipe Comments

You scoop it out just like you do a cantalope. This is a main dish, not a side dish.
 
October 28, 2012 at 6:51pm
To get the pulp scooped out do I first bake the eggplant? Is this recipe meant for a different vegetable? Im confused.
 
April 25, 2012 at 11:25am

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