Caprese Stuffed Roasted Eggplant

Sunday Supper MovementReviews(1)
Sarah J.: "I liked how easy it was to prep this dish. I was…" Read More
8Ingredients
290Calories
75Minutes

Ingredients

  • 1 eggplant (very large, or 2 smaller ones)
  • 2 tomatoes (large beef, halved and sliced)
  • 4 3/4 ounces mozzarella cheese (not soft burrata but the pizza kind, sliced)
  • 3/4 cup pesto
  • 3 tablespoons olive oil
  • toasted pine nuts
  • basil leaves
  • grated parmesan
Read Directions

NutritionView more

290Calories
Sodium13%DV310mg
Fat32%DV21g
Protein24%DV12g
Carbs4%DV13g
Fiber20%DV5g

PER SERVING *

Calories290Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat7g35%
Trans Fat
Cholesterol35mg12%
Sodium310mg13%
Potassium560mg16%
Protein12g24%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sarah J. 19 Aug
I liked how easy it was to prep this dish. I was lucky to have some of my homemade pesto at hand, didn't have mozzarella, so stuffed it with Brie which works really well too. Didnt have an hour, so put it in the middle rack of the oven and broiled it for 30 mins instead. worked out really well.