Directions:
- Wash eggplant; cut a lengthwise slice from top of each eggplant. Remove pulp, leaving a firm shell. Chop pulp, and set aside. Cook eggplant shells in boiling salted water to cover 5 minutes or until tender but firm. Drain; cool slightly.
- Sauté green pepper, onion, and reserved eggplant pulp in butter in a large skillet until tender. Stir in tomato, ham, salt, and pepper; cook 1 minute or until thoroughly heated.
- Place shells in a 12- x 8- x 2- inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs. Bake at 350° for 20 minutes or until lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.87 Kcal (933 kJ) | ||
| Calories from fat | 63.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 28.28mg | 9% | |
| Sodium | 861.57mg | 36% | |
| Potassium | 862.73mg | 18% | |
| Total Carbs | 27.01g | 9% | |
| Sugars | 13g | 52% | |
| Dietary Fiber | 8.8g | 35% | |
| Protein | 14.5g | 29% | |
| Vitamin C | 39.5mg | 66% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.88 Kcal (217 kJ) | ||
| Calories from fat | 14.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 11% | |
|---|---|---|---|
| Cholesterol | 6.58mg | 9% | |
| Sodium | 200.55mg | 36% | |
| Potassium | 200.82mg | 18% | |
| Total Carbs | 6.29g | 9% | |
| Sugars | 3.03g | 52% | |
| Dietary Fiber | 2.05g | 35% | |
| Protein | 3.37g | 29% | |
| Vitamin C | 9.2mg | 66% | |
| Calcium | 10.9mg | 5% | |
* 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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