Italian Stuffed Eggplant
Ingredients:
- 2 lb Eggplant 1 large eggplant, peeled
- .5 lb Chicken Sausage
- 1.5 c Cottage Cheese
- 2 c Mozzarella Cheese shredded, divided
- .5 c Parmesan Cheese grated
- .25 c Egg Whites 2 eggs - whites only
- 1 tsp Dried Oregano
- 32 oz Marinara Sauce
- .5 tsp Sea Salt
Instructions:
- To prepare the "shells", peel eggplant and cut into long “lasagna noodle” like shapes. Make a cylinder and pin with toothpicks.
- Chop the chicken sausage into very small pieces.
- Preheat oven to 350 degrees F (175 degrees C). Combine sausage, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well.
- Stuff “shells” with mixture.
- Lightly grease a 9×13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed “shells” in the dish.
- Cover with pasta sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
Nutrition
Calories: 533kcal | Carbohydrates: 32g | Protein: 41g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 2948mg | Potassium: 1437mg | Fiber: 10g | Sugar: 21g | Vitamin A: 1830IU | Vitamin C: 21.7mg | Calcium: 555mg | Iron: 3.8mg
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