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Stuffed Baby Eggplant

yield: 4 total time: 75 minutes
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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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