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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Eggplant Stuffed Shells Recipe

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This recipe for Eggplant Stuffed Shells is from Recipes My Mother Never Gave Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (12 ounces) jumbo pasta shells
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 large eggplant (about 1 pound), peeled and chopped
1 cup water
1 jar (32 ounces) spaghetti sauce
1 container (8 ounces) part-skim ricotta cheese
1 serving egg substitute
1/2 cup Italian seasoned bread crumbs
salt and pepper
1 cup shredded part-skim mozzarella cheese
Directions:
Directions:
Preheat oven to 375ºF. Cook pasta shells according to package directions; set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until fragrant, about 1 minute. Add the eggplant to the skillet; sauté for 5 minutes. Add the water to the skillet. Cover skillet and simmer, stirring occasionally, until the eggplant is tender and liquid is absorbed, about 10 minutes. Let mixture cool completely.

Combine the ricotta cheese, egg substitute, bread crumbs, salt and pepper in a large bowl. Mix well. Add the cooled eggplant mixture to bowl and mix well.

Spread some spaghetti sauce over the bottom of a large baking dish (you may need a smaller dish as well).

Spoon about 1 tablespoon eggplant mixture into each cooked shell and place each in the prepared dish. Pour the remaining sauce over the shells. Sprinkle with the mozzarella cheese. Cover dish and bake for 20 minutes. Uncover dish and bake about 20 minutes longer.
Number Of Servings:
Number Of Servings:
8

 

 

 

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