Ingredient Dairy Cheese Ricotta Cheese Italian-Style Stuffed Eggplant 5.0 (1) 1 Review Two favorite Italian dishes--lasagna and eggplant Parm--are rolled into one in this stuffed vegetable recipe. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on July 9, 2019 Save Rate PRINT Share Close Prep Time: 25 mins Additional Time: 50 mins Total Time: 1 hr 15 mins Servings: 4 Yield: 4 servings Nutrition Profile: High-Calcium Bone Health Nut-Free Healthy Pregnancy Healthy Aging Soy-Free High-Fiber Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 medium eggplant (1 to 1 1/2 pounds each) 2 tablespoons olive oil, divided 2 cloves garlic, minced 1 teaspoon dried Italian seasoning, crushed ¼ teaspoon salt 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained 1 cup fat-free ricotta cheese 1 ounce Parmesan cheese, finely grated (1/4 cup) ¼ cup chopped fresh basil Directions Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside. Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes. Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally. Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan. Bake about 15 minutes or until heated through. Sprinkle with basil. Originally appeared: Diabetic Living Magazine Save Rate Print Nutrition Facts (per serving) 199 Calories 9g Fat 20g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 stuffed eggplant half Calories 199 % Daily Value * Total Carbohydrate 20g 7% Dietary Fiber 7g 26% Total Sugars 13g Protein 12g 23% Total Fat 9g 12% Saturated Fat 2g 11% Cholesterol 21mg 7% Vitamin A 949IU 19% Vitamin C 12mg 13% Folate 43mcg 11% Sodium 449mg 20% Calcium 269mg 21% Iron 1mg 5% Magnesium 31mg 7% Potassium 444mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.