Directions:
- Cut each eggplant in half lengthwise. Hollow out the eggplant halves leaving a 1/2-inch thick shell. Dice eggplant pulp.Toss with flour to coat well.
- Sauté eggplant pulp, half at a time in 2 TB. olive oil. Cook until lightly brown. Spread on paper towels to drain. Repeat with eggplant and oil.
- Add butter or margarine to skillet, sauté onion, garlic, mushrooms and nuts for 5 minutes. Add lamb and cook until all pink color disappears. Break up lamb with fork as it cooks.
- In large bowl combine cooked eggplant and meat, fresh breadcrumbs, tomatoes, salt, oregano and black pepper. Spoon filling into eggplant shells.
- Set shells in large baking pan. Pour in water to depth of 1 inch. Cover pan tightly with foil.
- Bake at 375°F for 45 minutes.
- Remove foil. Increase heat to 400°F.
- Bake 15 minutes longer.
- Sprinkle with chopped parsley if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.75 Kcal (3654 kJ) | ||
| Calories from fat | 517.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.47g | 88% | |
|---|---|---|---|
| Cholesterol | 92.94mg | 31% | |
| Sodium | 1410.85mg | 59% | |
| Potassium | 786.36mg | 17% | |
| Total Carbs | 57.02g | 19% | |
| Sugars | 14.53g | 58% | |
| Dietary Fiber | 11.5g | 46% | |
| Protein | 36.48g | 73% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 5.2mg | 29% | |
| Calcium | 88mg | 9% | |
| Amount Per 100 g | |||
| Calories | 142.49 Kcal (597 kJ) | ||
| Calories from fat | 84.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 88% | |
|---|---|---|---|
| Cholesterol | 15.17mg | 31% | |
| Sodium | 230.34mg | 59% | |
| Potassium | 128.38mg | 17% | |
| Total Carbs | 9.31g | 19% | |
| Sugars | 2.37g | 58% | |
| Dietary Fiber | 1.88g | 46% | |
| Protein | 5.96g | 73% | |
| Vitamin C | 2.6mg | 26% | |
| Iron | 0.8mg | 29% | |
| Calcium | 14.4mg | 9% | |
* 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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