3. Cut pulp into small pieces. Combine onion, parsley, celery, green pepper, plum tomatoes, bread crumbs, cheese, salt and pepper with pulp.
4. Fill eggplant halves with mixture. Place prepared eggplant in baking dish with olive oil.
5. Bake at 350F for 45 minutes. Lower heat if necessary to prevent browning.
Comments on Stuffed Eggplant Padovana Recipe:
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This recipe is low-cholesterol with 10mg per serving
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 76% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Eggplant, Tomato, MSG, Cheese, Celery, Onion, Olive Oil allergies.