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Stuffed Eggplant Parmesan
- 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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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 14.5g|
|Saturated Fat 5.2g|
|Total Carbohydrate 36g|
|Dietary Fiber 9.5g|
|* 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.|