Try this Cheese Filled Eggplant recipe, or contribute your own.
Suggest a better descriptionCut eggplant in half lengthwise, scoop out pulp, reserve shell. Dice pulp and saute in 4 tablespoons butter. Cook until tender. Melt remaining butter, add onion and saute. Add mushrooms; cook 5 minutes. Combine eggplant, mushroom mixture, 1 cup cheese, crumbs, salt and pepper. Divide filling between shells and sprinkle with remaining cheese. Bake 15-20 minutes at 375 . Cut in halves or thirds to serve. MRS ELBERT JACKSON (RADA) MARVELL, AR From the book
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 450 | ||
Calories from Fat: 330 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 105.1mg | 32 % | |
Sodium 610.3mg | 21 % | |
Potassium 389.6mg | 10 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 10.6g | ||
Protein 16.7g | 24 % | |
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: 450
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