Preheat the oven to 350 degrees F. Cut the eggplant in half lengthwise and scoop out the center, leaving a 1/2-inch border. Dice the meat from the center of the eggplant and set aside. Melt the butter in a large skillet over medium heat. Add the diced eggplant, the ground beef, onion, red pepper, and garlic and saute for 5 to 7 minutes, or until the beef is browned and the vegetables are tender. Remove from the heat and stir in the bread crumbs and salt. Place the eggplant shells on a rimmed baking sheet and fill with equal amounts of the bread crumb mixture. Sprinkle with the cheese then coat with nonstick cooking spray. Bake for 60 to 70 minutes, or until the eggplant is tender. DID YOU KNOW...eggplant, which derived its name from its egg-like shape, was introduced to America by Thomas Jefferson? NOTES : 4 servings
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|Serving Size: 1 Serving (2038g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2349 (70%)|
|Amt Per Serving||% DV|
|Total Fat 261g||348 %|
|Saturated Fat 105.8g||529 %|
|Monounsaturated Fat 87.4g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 763.4mg||235 %|
|Sodium 1396.5mg||48 %|
|Potassium 4665.8mg||123 %|
|Total Carbohydrate 88.6g||26 %|
|Dietary Fiber 35.8g||143 %|
|Sugars, other 52.8g|
|Protein 167.7g||240 %|
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Calories per serving: 3367
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