Try this Stuffed Eggplant Dinner recipe, or contribute your own.
Suggest a better descriptionCut eggplant in half lengthwise, hollow out meat. Dice eggplant but leave shells intact. Fry onion & hamburger until light brown; add eggplant & tomato & cook until soft but not mushy. Crumble bread into bowl & season with spices to taste as well as the cheese. Combine dry ingredients & add 1 egg & some water if too dry. Combine all with hamburger mixture, add green olives if desired. Place mixture into eggplant shells; top with additional Parmesan cheese; bake at 350 for 40 minutes. Serves 2 as main dish; omit hamburger for use as side dish. Shell will soften quicker if baked covered. Remove cover before end of cooking so top will be crispy. CPT R. W. TARR From the
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 691 | ||
Calories from Fat: 262 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 185.3mg | 57 % | |
Sodium 959mg | 33 % | |
Potassium 1122.9mg | 30 % | |
Total Carbohydrate 73.9g | 22 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 61.6g | ||
Protein 34.1g | 49 % | |
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: 691
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