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Stuffed Eggplant Italiano Recipe
|All bran cereal||1⁄3 Cup (5.33 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Parmesan cheese||1 Cup (16 tbs), grated|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
|Margarine||2 Teaspoon, melted|
|Garlic||1 Small, finely chopped|
|Dried basil||1⁄2 Teaspoon|
|Black pepper||1 Dash|
|Mozzarella cheese||1⁄3 Cup (5.33 tbs), shredded|
Serving size: Complete recipe
Calories 789 Calories from Fat 391
% Daily Value*
Total Fat 44 g68.3%
Saturated Fat 23.4 g116.8%
Trans Fat 0 g
Cholesterol 99.4 mg
Sodium 2933.8 mg122.2%
Total Carbohydrates 52 g17.3%
Dietary Fiber 21.1 g84.3%
Sugars 18.2 g
Protein 55 g109.6%
Vitamin A 36.9% Vitamin C 120%
Calcium 150.9% Iron 66.5%
*Based on a 2000 Calorie diet
Place halves, cut side down, in shallow baking pan.
Bake at 350°F (175°C) for 15 minutes.
Remove from oven.
Scoop out pulp, leaving 1/2 in. (1 cm) shell.
Place shells, cut side up, in baking pan.
Coarsely chop eggplant pulp.
Combine with remaining ingredients except mozzarella cheese.
Fill eggplant shells, pressing firmly.
Cover with foil.
Pierce foil in several places to allow steam to escape.
Bake at 350°F (175°C) about 40 minutes or until vegetables are tender.
Remove foil and sprinkle with the mozzarella.
Bake, uncovered, about 2 minutes longer or until cheese melts.