Directions:
- Scrape out the centers of the eggplant halves, leaving 1/2 inch shells.
- Sprinkle shells with salt and invert them.
- Cook eggplant pulp until very tender in a small amount water, drain and mash.
- Melt butter, blend in flour and add milk gradually, stirring constantly until thick and smooth.
- Add mashed eggplant, cheese, crumbs, onion, ketchup and egg yolks; season to taste.
- Beat egg whites and fold into mixture; fill rinsed shells.
- Bake at 350F 1 1/4 hours until firm.
- Place hot filled shells on a large plank, surround with onions and tomatoes.
- Pipe hot seasoned mashed potatoes through a pastry bag for decorative border around rim.
- Replace in oven for ten minutes.
- Place broiled tomatoes and cooked onions decoratively around the eggplant and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 656.63 Kcal (2749 kJ) | ||
| Calories from fat | 306.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.05g | 52% | |
|---|---|---|---|
| Cholesterol | 171.08mg | 57% | |
| Sodium | 1545.94mg | 64% | |
| Potassium | 1042.04mg | 22% | |
| Total Carbs | 59.83g | 20% | |
| Sugars | 21.58g | 86% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 27.62g | 55% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 2.3mg | 13% | |
| Calcium | 687.1mg | 69% | |
| Amount Per 100 g | |||
| Calories | 118.65 Kcal (497 kJ) | ||
| Calories from fat | 55.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 52% | |
|---|---|---|---|
| Cholesterol | 30.92mg | 57% | |
| Sodium | 279.35mg | 64% | |
| Potassium | 188.3mg | 22% | |
| Total Carbs | 10.81g | 20% | |
| Sugars | 3.9g | 86% | |
| Dietary Fiber | 1.44g | 32% | |
| Protein | 4.99g | 55% | |
| Vitamin C | 2.2mg | 20% | |
| Vitamin A | 0.3mg | 54% | |
| Iron | 0.4mg | 13% | |
| Calcium | 124.2mg | 69% | |
* 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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