Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4" thick shells. Chop pulp. Add eggplant, garlic and onions to a nonstick skillet (sprayed with nonstick spray) and cook, covered, until vegetables are tender. Reduce heat to low. Preheat oven to 350. Stir in remaining ingredients, except sesame seeds. Heat, stirring, until cheese is melted. Remove from heat. Fill eggplant shells with bean mixture. Sprinkle evenly with sesame seeds. Place eggplants in a shallow baking dish that has been sprayed with a nonstick cooking spray. Bake 30 minutes, uncovered. Posted to fatfree digest V96 #291 Date: Mon, 21 Oct 1996 11:49:13 -0400 From: Julie Bargo
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|Serving Size: 1 Serving (1984g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 101 (8%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 16.1mg||5 %|
|Sodium 467.8mg||16 %|
|Potassium 6162.4mg||162 %|
|Total Carbohydrate 229.1g||67 %|
|Dietary Fiber 71.3g||285 %|
|Sugars, other 157.7g|
|Protein 84.1g||120 %|
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Calories per serving: 1279
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