Stuffed Eggplant

Posted on October 26, 2010. Filed under: clean eating, get in shape, getting in shape, healthy food, personal trainer in ma, personal trainer in medford, personal trainer in peabody, The Get In Shape Girl, weight loss |


Cooking spray

3/4 cup fat free parmesean

1 1/2 cups whole wheat bread crumbs

3 tablespoons olive oil

2 eggplants (app. 8 oz each)

1 medium onion, finely chopped

1 teaspoon oregano

1 clove minced garlic

1 can (14 oz) diced tomatoes

1 small zucchini, coarsely chopped

1/2 cup crumbled fat free feta

salt & pepper to taste


Set oven to 375 degrees.  Spray 9 x 13 baking dish with cooking spray.  In a small bowl mix 1/4 cup of the FF parm, 1/2 cup bread crumbs & 1 tablespoon olive oil, stir & set aside.  Halve the eggplants length wise & scoop out the eggplant flesh, leaving a 3/4 inch thick shell.  Sprinkle the shells with salt & pepper to taste (hold the salt if you are looking to decrease your sodium intake) & roast in oven for 25 minutes or until they are tender.  Meanwhile, in a large skillet over medium heat, heat the two remaining tablespoons of olive oil, chopped onion, garlic & oregano.  Cook, stirring often, for about 5 minutes or until onion softens.  Coarsely chop the eggplant flesh.  Add it to the pan with tomatoes & zucchini.  Cook, stirring occasionally for 10 minutes or until the vegetables are cooked through.  Remove the pan from the heat and leave to slightly cool.  Stir in the feta, remaining 1 cup of bread crumbs & 1/2 cup parm into the warm eggplant mixture.  Taste for seasoning.  Fill the eggplant shells with the vegetables & top with bread crumb mixture.  Bake for 35 minutes or until the breadcrumbs are golden & mixture is hot.

Nutrition facts:

Makes 4 servings

Calories – 353

Fat – 11g

Carbs – 49g

Fiber – 9g

Sugar – 11g

Protein – 17

Cholesterol – 4

Sodium – 998


**GISG tips – This recipe is amazing but don’t bother making the topping.  You don’t need the extra calories from the 1 tablespoon of olive oil, and you don’t need the carbs from the extra 1/2 cup of bread crumbs.  It’s easily just as good without that topping, and you will never know you were missing it if you don’t have it.  Also, skip the addition of the salt.. it’s not necessary and will just increase the sodium intake.**


Kyra Williams,

The Get In Shape Girl




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One Response to “Stuffed Eggplant”

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Absolutely love this recipe! Now I need to find some gluten free breadcrumbs I can use.

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