Eggplant with Mushroom Stuffing Recipe

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Ingredients:

Serving

Directions:

Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	426.68 Kcal (1786 kJ)
Calories from fat	279.63 Kcal
		% Daily Value*
Total Fat	31.07g	48%
Cholesterol	85.85mg	29%
Sodium	3633.97mg	151%
Potassium	690.08mg	15%
Total Carbs	27.18g	9%
Sugars	12.04g	48%
Dietary Fiber	8.32g	33%
Protein	12.32g	25%
Vitamin C	9.9mg	17%
Vitamin A	0.3mg	9%
Iron	1mg	5%
Calcium	298.4mg	30%

Amount Per 100 g
Calories	116.99 Kcal (490 kJ)
Calories from fat	76.68 Kcal
		% Daily Value*
Total Fat	8.52g	48%
Cholesterol	23.54mg	29%
Sodium	996.43mg	151%
Potassium	189.22mg	15%
Total Carbs	7.45g	9%
Sugars	3.3g	48%
Dietary Fiber	2.28g	33%
Protein	3.38g	25%
Vitamin C	2.7mg	17%
Vitamin A	0.1mg	9%
Iron	0.3mg	5%
Calcium	81.8mg	30%

* 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.

Tastes

salty
savory
bitter
sweet

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