Photo: Joseph Gonzalez
Baked Eggplant Cups
10 ingredients
15 min + 40 min
6
openrecipes
This eggplant is fresh, nutritious and hearty with a filling that you will enjoy!
Estimated Nutrition (whole recipe, rough)
1320
Calories
44g
Protein
52g
Fat
169g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Large Eggplants
- ½ sticks Sweet Cream Butter
- 2 Tablespoons Olive Oil
- ½ cups EACH: Shredded Mozzarella Cheese, Parmesan Cheese
- ½ cups Uncooked White Long Grain Rice
- ¼ teaspoons EACH: Salt, Black Pepper, Basil, Oregano, Parsley
- ½ cups Bread Crumbs (or Panko)
- 1 whole Beaten Large Egg
- 1 can (15-ounce) Can Diced Tomatoes
- ½ cups Low Sodium Vegetable Stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes