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Stuffed Italian Eggplant

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315
Calories 
27g
Carbs 
12g
Fat 
29g
Protein 
7
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

Lately I have been getting lots of questions about how to make traditional recipes low carb. I have a sneaking suspicion this is due to the fact that summer is right around the corner and cutting carbs can be a quick way to shed some unwanted pounds or breakthrough a weight loss plateau. So although this recipe isn’t an exact lower carb version of a traditional dish, it is a lower carb twist on a traditional Eggplant Parmesan. Since we are eliminating both the breading and traditional pasta side dish, I usually look to add a lean protein, in this case, 95% lean ground beef. Chicken would also be delicious. From there, I like to use a low sugar marinara (diced tomatoes would also work) and use the eggplant as my cooking vessel instead of making traditional eggplant cutlets. The resulting dish is low in carbs, cheesy, and incredibly filling. It also freezes great and can be made ahead for a quick weeknight meal.

Prep Time

Stuffed Italian Eggplant

6
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 U medium eggplant, cut in half
  • 3/4 lb. 95% lean ground beef
  • 3/4 cup onion, diced
  • 3 U garlic cloves, minced
  • 1 U red pepper, diced
  • 1.5 cups marinara sauce
  • 1 cup part skim shredded mozzarella cheese
  • 2 tbsp Parmesan cheese

Nutritional Facts

Serving Size: 
1/2 eggplant
Amount Per Serving
Calories 315
Calories from Fat 65
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
26%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 71mg
24%
Sodium 681mg
30%
Total Carbohydrate 27g
9%
Dietary Fiber 10g
43%
Sugars 14g
Protein 29g

Directions

  1. Preheat the oven to 375 degrees. Scoop out the center of each eggplant half and finely dice the eggplant you scooped out.
  2. Brown the beef in a skillet until no longer pink. Add the onion, garlic, red pepper, and diced eggplant. Cook for 4-5 minutes until softened. Stir in 1/2 cup marinara sauce.
  3. Season the eggplant and salt and pepper. Fill each eggplant half with the beef mixture and then top with 1/4 cup sauce and 1/4 cup mozzarella cheese.
  4. Place in a baking dish and cook for 20-25 minutes until eggplant is tender. Top with Parmesan.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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