Vegetarian

Stuffed Eggplant

Prep Time: 12 min  |  Cook Time: 58 min  |  Servings: 4  |  Calories: 454
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Stuffed Eggplant
Prep Time
12 min
Cook Time
58 min
Servings
4
Calories
454

This vegetarian dish promises tons of deliciously smooth cheesy flavor with eggplant slices rolled up in Sargento® Part-Skim Ricotta Cheese. Bake with a tomato and basil red sauce until perfectly tender and the cheese is bubbly and ready to be served up hot.

Ingredients
  • 1 large eggplant
  • Salt
  • Freshly ground black pepper
  • 6 tsp. olive oil, divided
  • 2 cups Bertolli® Tomato & Basil Sauce, divided
  • 1 container (15 oz.) Sargento® Part-Skim Ricotta Cheese
  • 3 cups (8 oz.) Sargento® Shredded Mozzarella - Traditional Cut, divided
Directions
  1. Trim eggplant and cut lengthwise into 12, 1/4-inch thick slices. Sprinkle salt and pepper over slices.
  2. Heat 1 tablespoon oil in large non-stick skillet over medium heat until hot. Add 2 eggplant slices. Cook 2 to 3 minutes per side or until golden brown. Transfer to paper towels to drain and cool. Repeat with remaining oil and eggplant slices.
  3. Spread 1 cup pasta sauce over bottom of 13 x 9-inch baking dish. Combine Ricotta and 1-1/2 cups Mozzarella cheese; mix well. Spoon mixture over eggplant slices; roll up and place seam side down in dish. Top with remaining pasta sauce and cheese. Cover with aluminum foil. Bake in preheated 350°F oven 35 to 40 minutes or until hot and bubbly.

Serving Size 4

Calories 454

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 28.50g 42%
Sat. Fat 12.70g 67%
Mono Unsat. Fat 8.10g
Poly Unsat. Fat 1.00g
Cholesterol 64mg 24%
Sodium 609mg 26%
Amount/Serving%DV*
Total Carbohydrate 23g 8%
Dietary Fiber 8g 28%
Sugars 0g
Protein 28g
Amount/Serving%DV*
Vitamin A 54RE
Vitamin C 9mg 15%
Calcium 702mg 58%
Iron 4mg 11%