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Eggplant Aubergine & Herb Stuffing

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Ingredients

Adjust Servings:
2 large eggplants
1 1/3 cups pepperidge farm herb stuffing (divided)
1 medium onion (chopped)
1/2 green bell pepper (chopped)
1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
1/2 cup parmesan cheese

Nutritional information

214.5
Calories
101 g
Calories From Fat
11.3 g
Total Fat
6.5 g
Saturated Fat
37.2 mg
Cholesterol
456.6 mg
Sodium
16.6 g
Carbs
7.2 g
Dietary Fiber
7.5 g
Sugars
14.2 g
Protein
325g
Serving Size

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Eggplant Aubergine & Herb Stuffing

Features:
    Cuisine:

    I love eggplant parmesan, but since i'm a lifetime weight watchers member, i don't indulge in the real stuff too often. this was a nice, very quick to assemble fake-out. used italian style diced tomatoes, as the recipe seemed like it would be kind of bland without some additional seasoning. i also used fat free mozzarella, and reduced fat parmesan. very good recipe!

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Eggplant (Aubergine) & Herb Stuffing Casserole, This is the final recipe I am entering from the 1 of a Kind cookbook of the Junior League of Mobile, AL It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep I have not tried this, but hope some of you will give it a try & enjoy the outcome , I love eggplant parmesan, but since i’m a lifetime weight watchers member, i don’t indulge in the real stuff too often this was a nice, very quick to assemble fake-out used italian style diced tomatoes, as the recipe seemed like it would be kind of bland without some additional seasoning i also used fat free mozzarella, and reduced fat parmesan very good recipe!


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Peel, Cube & Parboil Eggplant For 5 Min in Boiling Water. Drain Well & Set Aside.

    3
    Done

    Butter a 2 Qt Baking Dish. Begin by Sprinkling 2/3 Cup of Stuffing Mix on the Bottom & Then Place 1/2 of the Eggplant on Top of the Stuffing.

    4
    Done

    Distribute Entire Amt of Onion, Bell Pepper & Tomato Evenly Over the Eggplant & Then 1/2 of the Mozzarella Cheese Over That.

    5
    Done

    Then Layer on the Remainder of the Stuffing Mix, Eggplant & Mozzarella Cheese (in That Order) & Top Evenly W/Parmesan Cheese.

    6
    Done

    Bake For 30 Min or Till Hot & Bubbly. Serve Immediately.

    7
    Done

    Note #1: This Is 1 of Several Recipes I Have Seen Lately to Suggest Parboiling Eggplant. I Have Always Sauteed Eggplant in Olive Oil Till Just Slightly Tender For Such Uses & Assume That Can Be Done Here as Well If Your Pref.

    8
    Done

    Note #2: While not a Part of the Recipe, the Use of Garlic Here Would Be a Must For Me. If You Agree, Then Lightly Sprinkle Garlic Powder (or Salt If Your Choice) Over the Onion, Bell Pepper & Tomato Layer B4 Completing Assembly of the Casserole.

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    Jenna Bailey

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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