Boil eggplants in enough water to cover them, until they are soft. Slice each eggplant
in half and remove the pub. Set aside with the eggplant shells. In a pan, cook the ground
meat until brown. Add the onions, the bell peppers, and the eggplant pulp, and continue cooking
until the vegetables are tender. Add the sauce, the tomato paste, the seasonings, and the Parmesan
cheese, and cook another 5 minutes. Place the eggplant shells in baking pan. Fill each with the meat
and eggplant mixture. Place eggplants in oven and cook 20 minutes or until they are bubly. Sprinkle
the cheese on top of each eggplant and cook until melted. Let stand 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (443g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 300 (60%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 105.9mg||33 %|
|Sodium 501.3mg||17 %|
|Potassium 944mg||25 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 9.3g|
|Protein 32.2g||46 %|
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Calories per serving: 498
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