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Suggest a better description1. Trim ends from eggplants; cut in half lengthwise; scoop out centers, being careful not to break shells. Place shells cut-side down in a 10 cup shallow baking pan; add water to 1/2 inch depth. Chop scooped out centers and reserve.
2. Bake eggplant shells in 350 degree oven 20 minutes, or until soft. Drain water from pan and arrange shells cut-side up in pan.
3. Brown ground beef and drain, reserving 2 tablespoons of pan drippings. Saute reserved eggplant 5 minutes. Stir in tomatoes, tomato sauce, meat, salt, basil and seasoned pepper until blended.
4. Simmer stirring several times, 25 minutes. Spoon into eggplant shells. Sprinkle with Parmesan cheese.
5. Bake in 350 degree oven 25 minutes, or until filling is bubbly hot.
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Serving Size: 1 Serving (635g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 487 | ||
Calories from Fat: 210 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 78.1mg | 24 % | |
Sodium 1095.4mg | 38 % | |
Potassium 1653.9mg | 44 % | |
Total Carbohydrate 45.1g | 13 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 31.8g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
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