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Italian Stuffed Eggplants Recipe
|Lean ground beef||1 Pound|
|Onion||1 Small, chopped|
|Red pepper||1 Small, seeded and chopped|
|Tomato||1 Large, chopped|
|Savory seasonings cook blend||1 Teaspoon|
|Sliced black olives||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1446 Calories from Fat 591
% Daily Value*
Total Fat 68 g103.9%
Saturated Fat 27.3 g136.4%
Trans Fat 0 g
Cholesterol 334.2 mg
Sodium 2679.3 mg111.6%
Total Carbohydrates 86 g28.5%
Dietary Fiber 34.1 g136.5%
Sugars 42.4 g
Protein 132 g263.5%
Vitamin A 143.4% Vitamin C 374.9%
Calcium 78% Iron 76.8%
*Based on a 2000 Calorie diet
Place eggplant in shallow casserole dish; pierce with tines of fork.
Bake 1 hour or until tender.
Remove from oven; cut in half and scoop out seeds.
Meanwhile, prepare filling.
Brown beef in medium frying pan over medium high heat.
Add vegetables; saute just until tender.
Stir in Cook Blend, olives and tomato sauce.
Stuff eggplants; top with cheeses.
Bake 30 to 45 minutes or until center is hot and bubbly.
Cut eggplants in half to serve.