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Name: Stuffed Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Parsley; finely chopped; 1/2 lb Sliced mozzarella; olive oil; Flour for dredging; 2 md Eggplant; Grated cheese; 1 lb Ricotta cheese mixed with; 2 c Marinara sauce; 2 Eggs beaten

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INGREDIENTS

1 tb Parsley; finely chopped
1/2 lb Sliced mozzarella
olive oil
Flour for dredging
2 md Eggplant
Grated cheese
1 lb Ricotta cheese mixed with
2 c Marinara sauce
2 Eggs ; beaten

INSTRUCTIONS

Wash eggplant, remove stem, peel and slice lengthwise. Dredge eggplant slices in flour. Dip in egg and fry until golden brown. Pat dry with paper towels. Place mozzarella in middle of eggplant. Add scoop of ricotta cheese. Roll and place seam side down in greased pan and top with marinara sauce. Bake in 350F for 15-30 minutes. Per serving: 82 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 12g Carbohydrate; 47mg Cholesterol; 275mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Little Mom Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (336g)
Recipe Makes: 8 servings

Calories: 223
Calories from Fat: 112 (50%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 2.1g
Cholesterol 268.5mg		83 %
Sodium 398mg		14 %
Potassium 563.1mg		15 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 12.4g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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