Ingredients
- 1 lg. eggplant, approximately 1 pound
- 2 onions, minced
- 3 lg. cloves garlic, crushed
- Fresh grnd pepper
- Parmesan cheese
- Bread crumbs
Directions
- Preheat oven to 350 degrees. Halve the eggplant lengthwise. Scoop out pulp, leaving the shell intact. Dice eggplant pulp, and combine with onions, garlic and pepper. Saute/fry in a large saucepan over moderate heat for 5 min.
- Stuff mix into shells and sprinkle with Parmesan cheese and or possibly blend crumbs. Bake 25 min. Serve warm or possibly cool.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 910g | |
Calories 260 | |
Calories from Fat 13 | 5% |
Total Fat 1.58g | 2% |
Saturated Fat 0.3g | 1% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 23mg | 1% |
Potassium 1941mg | 55% |
Total Carbs 61.24g | 16% |
Dietary Fiber 27.5g | 92% |
Sugars 25.03g | 17% |
Protein 9.79g | 16% |
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