Try this Gulf Coast Eggplant with Crab recipe, or contribute your own.
Suggest a better descriptionWash and dry eggplants. Preheat oven to 350 degrees; place eggplants on a baking pan, and bake about 35 or 40 minutes or just until tender. Remove from oven, cut in half lengthwise, and cool. With a spoon or sharp knife, scoop out pulp, leaving a 1/2 inch shell. Chop or mash pulp. While eggplants are baking, saute garlic, green onion, celery and bell pepper in 2 tablespoons butter until soft but not browned. Remove from heat and combine with eggplant pulp and all reamining ingredients except 1/2 cup bread crumbs, remaining butter and cheese. Mix lightly and taste to correct seasonings. Spoon filling loosely into reserved eggplant shells. Top with remaining bread crumbs and dot with remaining butter. Arrange filled shells on an oiled shallow pan; do not crowd. Put in preheated 350 degree oven and bake about 20 to 25 minutes or until hot and lightly browned. During the last 5 to 6 minutes of cooking, sprinkle with cheese. Served garnished with chopped parsley. Note: This filling can also be baked in a buttered casserole dish instead of eggplant shells. Posted to Bakery-Shoppe Digest V1 #230 by Becky Kivak
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Serving Size: 1 Serving (677g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 79 | ||
Calories from Fat: 7 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 158mg | 5 % | |
Potassium 659.6mg | 17 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 11.6g | ||
Protein 4.3g | 6 % | |
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: 79
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