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Stuffed Baby Eggplant

yield: 4 total time: 75 minutes

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

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