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Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan Recipe

  • 2 tablespoons olive oil
  • 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
  • 1/2 cup chopped onion
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 teaspoon chopped fresh Italian parsley
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 321
Total Fat 14.5g
Saturated Fat 5.2g
Cholesterol 24mg
Sodium 1021mg
Total Carbohydrate 36g
Dietary Fiber 9.5g
Sugars 15.9g
Protein 15.7g
* 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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