** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 350 F Place eggplant on a baking sheet and drizzle with 1 tablespoon of the olive oil.
2. Bake for 20 to 30 minutes, or until tender. While the eggplant is baking, heat the remaining 1 tablespoon olive oil in a medium saute pan until very hot.
3. Add onion and garlic and saute until you can smell the aroma, 1 to 2 minutes.
4. Add tomatoes, toss with onion, and saute lightly.
5. Add marjoram and saute for about 2 minutes. Remove from heat and let cool.
6. Place cooled tomato mixture in a bowl and add olives, bread crumbs, and Parmesan cheese; mix well.
7. When eggplant is tender, remove from oven and let cool slightly.
8. (Leave oven at 350 F for baking the stuffed eggplant).
9. Scoop the middle of the eggplant out, leaving 1 inch of flesh all the way around.
10. Do not break the skin. Let the eggplant flesh cool, then chop roughly and add to the stuffing.
11. Season with salt and pepper. Place the stuffing back into the 4 eggplant halves.
12. Bake for 15 to 20 minutes, or until stuffing is golden brown.
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Dietary Notes:
This recipe is low-cholesterol with 6.5mg per serving
This recipe is high in Vitamin C with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Eggplant, Tomato, MSG, Cheese, Garlic, Onion, Olive Oil allergies.
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