PrintPrintable Version

Stuffed Eggplant

Recipe Summary

Preparation time: 45 minutes

Number of servings: 4


    • 2 eggplants
    • vegetable cooking spray
    • 2 diced tomatoes
    • 1/2 cup diced green bell pepper
    • 1/2 cup diced onion
    • 1/3 cup diced celery
    • 1 1/2 cups breadcrumbs
    • 2 Tbsp fresh minced parsley
    • 2 Tbsp fat-free Parmesan cheese
    • vegetable cooking spray


Preheat oven to 350 degrees F. Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells 3/8-inch thick. If necessary, trim a small piece off the bottom of each shell so it won\\'t tip over. Set aside.

Coat large skillet with vegetable cooking spray. Chop up reserved eggplant, and add to skillet. Add tomato, bell pepper, onion, and celery. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender. Remove skillet from heat. Stir in breadcrumbs and parsley.

Spoon mixture into the hollow eggplant shells. Arrange stuffed shells in a shallow baking dish coated with vegetable spray. Sprinkle 1 1/2 tsp Parmesan cheese on top of each shell.

Bake for 25 minutes, until filling heats through and top is golden brown.

Nutrition Facts
Stuffed Eggplant
Serving Size 1/4 of recipe
Amount Per Serving 
Calories 270 Calories from Fat 30
% Daily Value (DV)* 
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 390mg 16%
Total Carbohydrates 51g 17%
Dietary Fiber 10g 40%
Sugars 14g
Protein 11g  
Vitamin A 20%
Vitamin C 70%
Calcium 10%
Iron 20%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 2
Meat 0
Fruit 0
Vegetable 5
Milk 0
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.