Directions:
- Cut eggplant in half lengthwise.
- Bring a large pan of water to a boil, add eggplant halves, and boil 10 minutes.
- Drain and set eggplant aside to cool until able to handle.
- Meanwhile, Saute onion and green pepper in 2 tablespoons butter for 5 minutes.
- Add garlic and pepper and saute an additional 2 minutes.
- Scoop out eggplant pulp, leaving a 1/2-inch shell; place shells open side up in a large baking dish.
- Combine pulp with onion mixture, shrimp and 1 cup cracker crumbs; add salt and pepper to taste if necessary.
- Divide shrimp mixture evenly between eggplant shells.
- Combine 1 cup cracker crumbs with 4 tablespoons butter; sprinkle this mixture over the stuffed eggplant halves.
- Bake at 375F for 20-25 minutes, until heated through and eggplant shells are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.48 Kcal (1953 kJ) | ||
| Calories from fat | 277.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.87g | 47% | |
|---|---|---|---|
| Cholesterol | 202.25mg | 67% | |
| Sodium | 395.77mg | 16% | |
| Potassium | 566.58mg | 12% | |
| Total Carbs | 21.81g | 7% | |
| Sugars | 6.62g | 26% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 25.49g | 51% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 99.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 169.71 Kcal (711 kJ) | ||
| Calories from fat | 101.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 47% | |
|---|---|---|---|
| Cholesterol | 73.58mg | 67% | |
| Sodium | 143.99mg | 16% | |
| Potassium | 206.13mg | 12% | |
| Total Carbs | 7.93g | 7% | |
| Sugars | 2.41g | 26% | |
| Dietary Fiber | 1.46g | 16% | |
| Protein | 9.27g | 51% | |
| Vitamin C | 3.6mg | 17% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 7% | |
| Calcium | 36mg | 10% | |
* 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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