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Rave Stuffed Eggplant

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Elizabeth Lombard

"This recipe is desirable because it is quickly put together and only requires ingredients that the average pantry has on hand. It contains no meat and has mouth-watering flavor because of a surprise ingredient, croutons. Because of the wonderful variety of croutons available, the recipe can vary in flavor. Choose your favorite! This can be a main course or a side dish. Enjoy!"
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55 m servings 411 cals
Original recipe yields 4 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scoop flesh out of eggplants and chop the flesh, reserving the skins.
  3. Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add chopped eggplant; cook and stir until eggplant is softened, about 5 minutes. Add spinach and cook until slightly wilted, 1 to 2 minutes.
  4. Stir crushed croutons into eggplant mixture until evenly combined. Add remaining 1/4 cup olive oil, Parmesan-Romano cheese, salt, and black pepper; mix well.
  5. Place eggplant skins in a shallow baking dish and fill each with eggplant mixture. Sprinkle mozzarella cheese over each stuffed eggplant. Pour enough hot water into baking dish to reach 1/8-inch up sides of eggplant.
  6. Bake in the preheated oven until cheese is melted and stuffing is cooked through, about 30 minutes.

Nutrition Facts

Per Serving: 411 calories; 32.7 g fat; 24 g carbohydrates; 9.7 g protein; 14 mg cholesterol; 314 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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