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Mushroom Stuffed Eggplant (Aubergine) Recipe

Mushroom Stuffed Eggplant (Aubergine) Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 375°F.
Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2 shell.
Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
While eggplant shells are in oven, finely chop the eggplant pulp.
In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender - about 10 minutes or so.
Stir in parmesan cheese and HALF of the breadcrumbs.
Turn oven down to 350°F Remove eggplant shells.
Spoon mixture into eggplant shells.
Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	210.84 Kcal (883 kJ)
Calories from fat	90.09 Kcal
		% Daily Value*
Total Fat	10.01g	15%
Cholesterol	26.27mg	9%
Sodium	600.79mg	25%
Potassium	437.53mg	9%
Total Carbs	21.84g	7%
Sugars	7.43g	30%
Dietary Fiber	4.96g	20%
Protein	8.59g	17%
Vitamin C	6.4mg	11%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	186mg	19%

Amount Per 100 g
Calories	83.52 Kcal (350 kJ)
Calories from fat	35.68 Kcal
		% Daily Value*
Total Fat	3.96g	15%
Cholesterol	10.4mg	9%
Sodium	237.98mg	25%
Potassium	173.31mg	9%
Total Carbs	8.65g	7%
Sugars	2.94g	30%
Dietary Fiber	1.96g	20%
Protein	3.4g	17%
Vitamin C	2.5mg	11%
Iron	0.5mg	7%
Calcium	73.7mg	19%

* 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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