Stuffed Eggplant
Stuffed Eggplant with Chicken and Mozzarella is so healthy and simple to make. You will never miss all of the carbs and sugar in this stuffed eggplant!
Servings: 4 servings
Calories: 378kcal
Ingredients
- 4 eggplants medium size
- 1 pound chicken breast
- 1 yellow onion medium
- 1 red pepper small
- 1 tablespoon tomato paste
- ¼ cup extra virgin olive oil
- ½ cup water or chicken broth
- ½ cup mozzarella cheese shredded
- ½ tablespoon dried oregano
- ½ tablespoon rosemary
- ½ tablespoon garlic powder
- salt and pepper to taste
- chopped parsley for garnish, optional
Instructions
- Preheat the oven to 350 F.
- Wash the eggplant and slice into half, long ways.
- Line baking trays with parchment paper. Sprinkle with salt and set aside for 5-10 minutes.
- Drizzle with olive oil and add the eggplants to the tray and bake for 20- 30 minutes or until the soft.
- While eggplants are cooking, slice chicken into bite size pieces.
- Put olive oil in the pan and cook until no longer pink and cooked through.
- Add the onions and peppers. Saute for a few minutes or until the onion is soft.
- Add the tomato puree and spices, plus the fresh oregano. Stir well. Pour in ½ cup water or chicken broth.
- Let it simmer on low heat until the water (or broth) boils and you get a homogeneous mixture. Stir well.
- Stuff the chicken mixture in the eggplant. Sprinkle with mozzarella and fresh parsley.
Notes
Option: To toast the mozzarella, you can put it back in the oven for 5-10 minutes.
To store: Place leftovers in airtight container for up to 5 days.
Nutrition
Calories: 378kcal | Carbohydrates: 23g | Protein: 33g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 265mg | Potassium: 1637mg | Fiber: 15g | Sugar: 19g | Vitamin A: 1235IU | Vitamin C: 53mg | Calcium: 132mg | Iron: 2mg