Stuffed Baby Eggplant

Ingredients

• 4 baby eggplant about 600 grams or 1.3 lbs
• 1 small onion finely diced
• 1 garlic clove finely minced
• 1/2 cup tomato passata or fresh finely diced tomato
• 1 cup fresh breadcrumbs from day old bread
• 1 cup mozzarella cheese cubed
• 2 tablespoons grated Pecorino Romano cheese plus extra for sprinkling on top
• 1/4 cup parsley chopped
• 1 large egg
• 2 tablespoons olive oil plus extra for greasing pan and drizzling on top
• pepper uncheckedSalt and, to taste

Nutrition

• Calories : 290 calories
• Carbohydrate : 28 grams
• Cholesterol : 75 milligrams
• Fat : 15 grams
• Fiber : 6 grams
• Protein : 13 grams
• SaturatedFat : 5 grams
• Sodium : 510 milligrams
• Sugar : 6 grams