Ingredients
2
2 servings
- •cooking spray
- •1 ½ cups water
- •¼ cup butter
- •1 (6 ounce) package herb-seasoning stuffing mix (such as Kraft® Stove Top®)
- •1 large eggplant, halved lengthwise
- •¼ cup grated Parmesan cheese
- •2 tablespoons mayonnaise
- •1 egg, beaten
- •paprika to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
- Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
- Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.
Nutritional Facts
Per 2 servings
- Calories: 794
- Carbohydrate: 86g
- Fat: 43g
- Fiber: 14g
- Protein: 20g
- Sugar: 16g
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