Directions:
- Cut a lengthwise slice from eggplant; scoop out pulp leaving shell 1/4 inch thick.
- Cut egg plant pulp into ten pieces;
- Cook bacon, onion and green peppers together; add eggplant pulp, tomatoes and celery.
- Simmer until tender and well blended.
- Thicken with bread crumbs if necessary.
- Add seasonings to taste.
- Fill eggplant shell; cover top with crumbs and cheese.
- Place in pan with 1/2 inch water.
- Bake at 350 degrees until very hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.13 Kcal (436 kJ) | ||
| Calories from fat | 40.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 7% | |
|---|---|---|---|
| Cholesterol | 7.39mg | 2% | |
| Sodium | 200.31mg | 8% | |
| Potassium | 535.6mg | 11% | |
| Total Carbs | 13.2g | 4% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 4.39g | 9% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.66 Kcal (204 kJ) | ||
| Calories from fat | 18.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 7% | |
|---|---|---|---|
| Cholesterol | 3.45mg | 2% | |
| Sodium | 93.59mg | 8% | |
| Potassium | 250.26mg | 11% | |
| Total Carbs | 6.17g | 4% | |
| Sugars | 3.67g | 31% | |
| Dietary Fiber | 2.32g | 20% | |
| Protein | 2.05g | 9% | |
| Vitamin C | 7.8mg | 28% | |
| Iron | 0.4mg | 5% | |
| Calcium | 20.7mg | 4% | |
* 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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