Directions:
- Trim & cut eggplants in half lengthwise.
- Coat them lightly with olive oil-either from a spray or brush.
- Microwave for 8-10 minutes, or until centers are soft.
- Scrape out pulp being careful not to break the outside skin.
- Mash the pulp with anchovy fillets (1-2 per eggplant), bread crumbs, crushed coves of garlic, salt & pepper (to taste).
- Brown this mixture in a non-stick skillet using the remaining olive oil or cooking spray.
- Fill the shells and bake 357 degrees for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.46 Kcal (2062 kJ) | ||
| Calories from fat | 65.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 11% | |
|---|---|---|---|
| Sodium | 996.11mg | 42% | |
| Potassium | 2235.3mg | 48% | |
| Total Carbs | 96.19g | 32% | |
| Sugars | 39.95g | 160% | |
| Dietary Fiber | 30.44g | 122% | |
| Protein | 16.6g | 33% | |
| Vitamin C | 20.2mg | 34% | |
| Iron | 2.9mg | 16% | |
| Calcium | 195mg | 20% | |
| Amount Per 100 g | |||
| Calories | 50.12 Kcal (210 kJ) | ||
| Calories from fat | 6.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 11% | |
|---|---|---|---|
| Sodium | 101.38mg | 42% | |
| Potassium | 227.49mg | 48% | |
| Total Carbs | 9.79g | 32% | |
| Sugars | 4.07g | 160% | |
| Dietary Fiber | 3.1g | 122% | |
| Protein | 1.69g | 33% | |
| Vitamin C | 2.1mg | 34% | |
| Iron | 0.3mg | 16% | |
| Calcium | 19.8mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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