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Stuffed Eggplant, Basilicata Style

Stuffed Eggplant, Basilicata Style Recipe

  • 2 small eggplants (about ½ pound each)
  • Salt for sprinkling on top
  • 1 large clove garlic, finely chopped
  • 2 tablespoons fine dried bread crumbs
  • 1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon extra virgin olive oil, plus additional olive oil for drizzling on eggplants
  • 1½ tablespoons finely chopped, pitted imported green olives
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 107kcal (5%)
Total Fat 8g (12%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 9g
Dietary Fiber 4g
Sugars 3g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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