Slice eggplants in half lengthwise, and bake them face-down on an oiled tray at 350_ for 20-25 minutes. Scoop out the insides and mince them. saute eggplant insides with the onions, garlic, bay leaf and peppers until onions are clear. Combine with everything except half the parmesan and the bread crumbs. Let stand 20 minutes, then drain off all excess liquid. Stuff the shells, Top with combined bread crumbs and remaining parmesan. 350_ oven for 35-40 minutes, uncovered. Recipe by: Mollie Katzen, "Moosewood Cookbook"
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 79 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 29.1mg||9 %|
|Sodium 242.6mg||8 %|
|Potassium 872.3mg||23 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 20.7g|
|Protein 15.7g||22 %|
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Calories per serving: 255
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