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Stuffed Eggplant Casserole Recipe
|Bacon slices||4 , cut into small pieces|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Peeled chopped tomato||2 Cup (32 tbs)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 633 Calories from Fat 268
% Daily Value*
Total Fat 31 g47.3%
Saturated Fat 16.4 g82.2%
Trans Fat 0 g
Cholesterol 96.5 mg
Sodium 1364.1 mg56.8%
Total Carbohydrates 62 g20.7%
Dietary Fiber 29.4 g117.6%
Sugars 29.6 g
Protein 38 g75.9%
Vitamin A 81.6% Vitamin C 152%
Calcium 68.5% Iron 18.6%
*Based on a 2000 Calorie diet
Remove pulp, leaving a 1/4 inch shell; chop pulp.
Set shells and pulp aside.
Combine bacon and next 3 ingredients in a large skillet; saute until bacon is cooked.
Add eggplant pulp, tomato, salt, and pepper; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.
Place eggplant shells in a 12 x 8 x 2 inch baking dish.
Spoon hot mixture into shells; add water to dish to depth of 1/2 inch.
Bake at 350° for 25 minutes.Sprinkle with cheese; bake an additional 5 minutes.