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Stuffed Eggplant Recipe (vegetarian)
Easy Vegetarian Stuffed Eggplant recipe. Great for dinner on Meatless Monday.
Course
Entree
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
Calories
Author
Robin Gagnon
Ingredients
large eggplant
cut into planks - you will need 4 for 2 servings
2
egg whites
¼
cup
low fat milk
½
cup
flour
½
cup
Italian bread crumbs
¼
cup
sliced sweet onions
¼
cup
sliced mushrooms
pinch
thyme
salt to taste
4
vegetarian meatballs
2
Kraft 2% Singles
Marinara or other pasta sauce of choice
Instructions
Preheat oven to 350 degrees.
Whisk together egg whites and milk in one bowl, flour and bread crumbs in another.
Dredge eggplant slices in egg mixture, then crumb mixture.
Place on sheet pan and spray both sides with cooking spray.
Bake 10 minutes, flip eggplants, and bake another 10 minutes.
While eggplant is baking saute the mushrooms and onion, and heat pasta sauce.
Remove eggplant from oven and allow to cool enough to handle.
Lightly break up a veggie meatball, and place about an inch from end of eggplant.
Top with mushrooms & onions, place ½ a Kraft Single on top of that.
Roll up, starting from the stuffed end. Place rolls side by side, so they won't unroll.
Put in oven until cheese melts, then plate and top with sauce.