** 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 350F With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin.
2. Place the eggplant halves on a large platter and sprinkle generously with slat.
3. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices.
4. Pat the eggplant dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil.
5. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture.
6. Oil a baking dish lightly, and put the eggplant halves into the dish.
7. Bake until they are lightly golden, soft to the touch, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, Cheese, Garlic, Olive Oil allergies.
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