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Add a photoServings: 8
Ingredients
- 2 med. eggplant
- 1 pound Italian sausage
- 1 tbsp. vegetable oil
- 3/4 c. minced carrots
- 1 can sliced mushrooms, liquid removed
- 1/4 c. process cheese spread
Directions
- Cut eggplant in half lengthwise. Remove pulp, leaving 1/4 inch shell. Chop pulp. Remove casings from sausage. Brown sausage, stirring to crumble. Drain. Set aside.
- Wipe skillet clean. Heat vegetable oil in skillet. Add in eggplant pulp and carrot. Saute/fry till tender. Stir in sausage, mushrooms, cheese. Place shells in baking dish. Spoon sausage mix in shells. Bake at 375 degrees for 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 194 | 68% |
| Total Fat 21.6g | 27% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.04g | |
| Cholesterol 49mg | 16% |
| Sodium 631mg | 26% |
| Potassium 624mg | 18% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 6.7g | 22% |
| Sugars 5.52g | 4% |
| Protein 11.26g | 18% |
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