Caprese Stuffed Roasted Eggplant

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

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
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    US|METRIC
  • 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
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    NutritionView More

    290Calories
    Sodium13% DV310mg
    Fat32% DV21g
    Protein24% DV12g
    Carbs4% DV13g
    Fiber20% DV5g
    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 A20%
    Vitamin C20%
    Calcium25%
    Iron2%

    * 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)

    Sarah J. a year ago
    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.