Low fat dishes can be difficult to find but recipes like Baked Stuffed Eggplant are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients baked stuffed / baked.
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Baked Stuffed Eggplant Ingredients
2 small italian eggplants
–about 8 ounces each
2 teaspoons olive oil, divided
1/2 cup chopped onion
1 tablespoon chopped ham
1 tablespoon pine nuts
1 cup cooked white rice
1 plum tomato, seeded and diced
salt and pepper, to taste
1 tablespoon chopped italian parsley
1 teaspoon grated parmesan cheese
1.Preheat oven to 350°F.
Cut eggplants in half lengthwise.
Score cut side at 1/2-inch intervals.
Brush lightly with 1 teaspoon of the olive oil; place cut side down on baking sheet.
Bake about 15 minutes, or until browned and eggplant is tender when pierced with skewer.
Reduce oven temperature to 350°.
2.Meanwhile, in large skillet, over medium-low heat, combine onions and remaining olive oil.
Sauté, stirring, about 5 minutes, or until onion is tender.
Stir in ham, pine nuts, rice, tomatoes, salt and pepper until blended.
Remove from heat.
3.Using a spoon, carefully remove the eggplant flesh, leaving a 1/2-inch-thick shell intact.
Chop flesh; add to the rice mixture.
Pack eggplant-rice mixture into scooped-out eggplant shells.
Sprinkle with parsley and Parmesan cheese.
Arrange on baking sheet.
Cover lightly with foil; bake 20 minutes.
Uncover and bake about 10 minutes longer, or until tops are browned.
Per serving: About 159 calories, 5g protein, 28g carbohydrate, 4g fat, 24% calories from fat, 1mg cholesterol, 48mg sodium, 6g fiber.
Low Fat Baked Stuffed Eggplant
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Ingredients: makes 1 or 2 servings, 1 medium-large russet potato (¾ pound), 1 tablespoon olive oil, ½ cup minced red or yellow onion, ¼ teaspoon minced garlic (half a small clove), 1 ounce (about 1 cup, lightly packed) fresh baby spinach, finely chopped, ¼ cup sour cream, 2 tablespoons minced scallion (green tops only), ½ teaspoon salt, 1/8 teaspoon freshly ground black pepper, 2 tablespoons grat
- Low Fat Baked Stuffed Eggplant Recipe
Ingredients: 2 small italian eggplants, --about 8 ounces each, 2 teaspoons olive oil, divided, 1/2 cup chopped onion, 1 tablespoon chopped ham, 1 tablespoon pine nuts, 1 cup cooked white rice, 1 plum tomato, seeded and diced, salt and pepper, to taste, 1 tablespoon chopped italian parsley, 1 teaspoon grated parmesan cheese METHOD: 1.Preheat oven to 350°F., Cut eggplants in half lengthwise., S