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Ingredients50 m servings 794 cals
Original recipe yields 2 servings (2 halves)
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
- Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
- Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.
Per Serving: 794 calories; 43.1 g fat; 85.5 g carbohydrates; 20.2 g protein; 169 mg cholesterol; 1794 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made it as called for in recipe-- used cornbread stuffing mix. Cooked for 35 minutes at 350 degrees in the oven on a cookie sheet using the eggplant shells. A little salt once it was on the pl...