Try this Stuffed Eggplant Padovana recipe, or contribute your own.
Suggest a better descriptionClean eggplant; cut in half lengthwise. Scoop out pulp, leaving shell 1/2 inch thick. Cut pulp into small pieces. Combine onion, parsley, celery, green pepper, plum tomatoes, bread crumbs, cheese, salt and pepper with pulp. Fill eggplant halves with mixture. Place prepared eggplant in baking dish with olive oil. Bake at 350F. for 45 minutes. Lower heat if necessary to prevent browning. SOURCE: American Academy of Chefs--S. Sabatelle, Chef
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Serving Size: 1 Portion (891g) | ||
Recipe Makes: 2 | ||
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Calories: 1780 | ||
Calories from Fat: 268 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 7mg | 2 % | |
Sodium 7531.1mg | 260 % | |
Potassium 1992mg | 52 % | |
Total Carbohydrate 314.1g | 92 % | |
Dietary Fiber 32.7g | 131 % | |
Sugars, other 281.4g | ||
Protein 65.2g | 93 % | |
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: 1780
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