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Name: Stuffed Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/3 c Italian-flavored bread; 2 tb Butter; 1 lb Ground beef; 1 ts Salt; 1 sm Onion chopped; 2 Garlic minced; 2 md Eggplant; Nonstick cooking spray; 1/2 c Grated Parmesan cheese; 1 sm Red bell pepper; diced

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INGREDIENTS

1/3 c Italian-flavored bread
2 tb Butter
1 lb Ground beef
1 ts Salt
1 sm Onion ; chopped
2 Garlic ; minced
2 md Eggplant
Nonstick cooking spray
1/2 c Grated Parmesan cheese
1 sm Red bell pepper; diced

Servings

INSTRUCTIONS

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

NOTES

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Stuffed Eggplant

1/3 c Italian-flavored bread
2 tb Butter
1 lb Ground beef
1 ts Salt
1 sm Onion chopped
2 Garlic minced
2 md Eggplant
 Nonstick cooking spray
1/2 c Grated Parmesan cheese
1 sm Red bell pepper; diced

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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Nutrition

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Serving Size: 1 Serving (2038g)
Recipe Makes: 1 servings

Calories: 3367
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 %
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.

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Calories per serving: 3367

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