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“A friend of mine who raised eggplants shared this recipe with me,” writes Doris Heath of Franklin, North Carolina. This fast and delicious side will compliment most any entree.
Nutritional Facts 1 stuffed eggplant half (prepared with shredded reduced-fat cheddar cheese) equals 259 calories, 16 g fat (4 g saturated fat), 13 mg cholesterol, 728 mg sodium, 26 g carbohydrate, 7 g fiber, 9 g protein.
Originally published as Vegetable-Stuffed Eggplant in Cooking for 2 Summer 2008, p39
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