Directions:
- Parboil the eggplants for about 15 minutes.
- Cut each one in half lengthwise and scoop out the middle, leaving a 1/4 inch wide border all around. Reserve the pulpy guts into a separate bowl. Place the cut eggplants on a baking tray.
- Heat the oil and fry the onion.
- Add the tomato paste, meat, and about half of the eggplant guts you reserved. Cook until the meat is done, stirring often.
- Remove from heat and add the beaten eggs, cheese, salt and pepper.
- Stuff the halved eggplants with this meat mixture. It's okay if you have to mound it.
- Sprinkle the tops with breadcrumbs, semolina or galletti crumbs.
- Bake for 30 minutes in a 400F oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.36 Kcal (1274 kJ) | ||
| Calories from fat | 127.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.17g | 22% | |
|---|---|---|---|
| Cholesterol | 102.16mg | 34% | |
| Sodium | 342.85mg | 14% | |
| Potassium | 985.03mg | 21% | |
| Total Carbs | 25.87g | 9% | |
| Sugars | 13.76g | 55% | |
| Dietary Fiber | 9.92g | 40% | |
| Protein | 20.49g | 41% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 2.2mg | 12% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 67.78 Kcal (284 kJ) | ||
| Calories from fat | 28.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 22% | |
|---|---|---|---|
| Cholesterol | 22.75mg | 34% | |
| Sodium | 76.35mg | 14% | |
| Potassium | 219.37mg | 21% | |
| Total Carbs | 5.76g | 9% | |
| Sugars | 3.06g | 55% | |
| Dietary Fiber | 2.21g | 40% | |
| Protein | 4.56g | 41% | |
| Vitamin C | 1.7mg | 13% | |
| Iron | 0.5mg | 12% | |
| Calcium | 15.5mg | 7% | |
* 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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