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Ethnic Cuisines

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Stuffed Eggplant with Tomato Basil Hollandaise

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Nutrition Facts

Serving Size: 12.3 oz (Eggplant, Sauce & Filling)
Amounts Per Serving
Calories 270
Calories from Fat 140
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Trans Fat 0.5g  
Cholesterol 75mg 25%
Sodium 690mg 29%
Potassium 450mg 15%
Total Carbohydrate 29g 10%
Dietary Fiber 6g 24%
Sugars 6g  
Protein 6g  
Vitamin A 0% Vitamin C 15%
Calcium 8% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 48 Servings
Serving Size: 12.3 oz


Amount Ingredients
48 slices Eggplant, Sliced 3" Thick, Cut Across the Width
1 1/2 lbs. Onion, Chopped
3/4 cup Parsley, Chopped
1/2 cup Garlic, Chopped
1 lb. Mushrooms, Chopped
2 oz. Olive Oil
2 tsp. Salt
1/2 tsp. Black Pepper
2 lbs. Bread Crumbs
3 lbs. Tomatoes, Seeded, Diced
1 1/2 cups Basil, Fresh, Chopped
4 Jars Custom Culinary® Master’s Touch® Hollandaise Sauce Concentrate, Prepared

Recommended Product: 1261 Master's Touch® Hollandaise Sauce Concentrate


  1. Preheat oven to 400°F. Place eggplant slices on a baking sheet. Bake for approximately 45 minutes or until soft. Remove from oven, set aside to cool.
  2. Scrape out eggplant slices creating a small bowl in each slice. Reserve pulp. Dice and set aside.
  3. In a large sauté pan heat olive oil over medium high heat. Add eggplant pulp, onions, garlic, parsley, and mushrooms. Sauté over medium high heat 5 minutes, stirring frequently.
  4. Add bread crumbs, salt and pepper, mixing well. Stuff mixture into hollowed out eggplant slices. Heat in a 350°F oven until hot.
  5. Prepare Master's Touch® Hollandaise Sauce Concentrate following package directions.
  6. In a large mixing bowl combine prepared hollandaise, tomatoes and basil, mixing well. Top stuffed eggplant with Tomato Basil Hollandaise before serving.

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