Directions:
- Wash eggplant thoroughly; cook in boiling water to cover 10 minutes or until tender but firm. Drain and cool slightly. Cut each in half lengthwise; remove and reserve pulp, leaving a firm shell.
- Cook bacon in a large skillet until crisp; drain bacon well, reserving drippings in skillet. Crumble bacon, and set aside.
- Sauté onion, green pepper, and garlic in reserved drippings until tender. Add ground beef and Worcestershire sauce; cook an additional 3 minutes or until beef is browned. Stir in eggplant pulp, bacon, parsley, bread pieces, salt, and pepper; cook until thoroughly heated.
- Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs and butter. Bake at 375° for 20 minutes or until lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.09 Kcal (1730 kJ) | ||
| Calories from fat | 184.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.55g | 32% | |
|---|---|---|---|
| Cholesterol | 68.89mg | 23% | |
| Sodium | 722.05mg | 30% | |
| Potassium | 976.79mg | 21% | |
| Total Carbs | 35.83g | 12% | |
| Sugars | 13.84g | 55% | |
| Dietary Fiber | 10.69g | 43% | |
| Protein | 21.71g | 43% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 208.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 90.89 Kcal (381 kJ) | ||
| Calories from fat | 40.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 32% | |
|---|---|---|---|
| Cholesterol | 15.16mg | 23% | |
| Sodium | 158.87mg | 30% | |
| Potassium | 214.91mg | 21% | |
| Total Carbs | 7.88g | 12% | |
| Sugars | 3.05g | 55% | |
| Dietary Fiber | 2.35g | 43% | |
| Protein | 4.78g | 43% | |
| Vitamin C | 6.4mg | 48% | |
| Iron | 0.6mg | 16% | |
| Calcium | 46mg | 21% | |
* 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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