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The secret to the deliciousness of this stuffed eggplant is the seafood stuffing!
Cut each eggplant in half lengthwise. Scoop out flesh, leaving about 1/2-inch "wall." Dice scooped-out flesh and saute along with veggies in the stuffing mix.
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
After the stuffing is prepared and in the bowl, mix in the mozzarella cheese.
Brush eggplant skin and inside wall of flesh with olive oil/
Fill cavity of eggplant with stuffing, dividing stuffing evenly between each eggplant half.
Place eggplant on prepared baking sheet and bake 20-30 minutes or until eggplant is soft and stuffing is browned on top.
Serving: 1serving | Calories: 478kcal | Carbohydrates: 31g | Protein: 39g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 1002mg | Potassium: 1107mg | Fiber: 8g | Sugar: 12g | Vitamin A: 147IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg