Directions:
- Cut off stem of eggplant; cut eggplant in half lengthwise. Scoop out and reserve center, leaving a 1/2-in shell. Steam shells for 3-5 minutes or just until tender; drain. Cube reserved eggplant. In a saucepan, cook eggplant cubes in boiling water for 6-8 minutes or until tender; drain and set aside.
- In a skillet over medium heat, cook pork until no longer pink; drain. Add eggplant cubes, egg, bread crumbs, cheese, parsley, oregano, salt and pepper; mix well.
- Fill shells; place in a greased 9-in. square baking dish. Pour tomato sauce over eggplant. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 891.77 Kcal (3734 kJ) | ||
| Calories from fat | 722.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.29g | 124% | |
|---|---|---|---|
| Cholesterol | 133.55mg | 45% | |
| Sodium | 771.92mg | 32% | |
| Potassium | 875.74mg | 19% | |
| Total Carbs | 22.76g | 8% | |
| Sugars | 8.5g | 34% | |
| Dietary Fiber | 6.26g | 25% | |
| Protein | 20.09g | 40% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 1.5mg | 8% | |
| Calcium | 214.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 268.05 Kcal (1122 kJ) | ||
| Calories from fat | 217.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.13g | 124% | |
|---|---|---|---|
| Cholesterol | 40.14mg | 45% | |
| Sodium | 232.03mg | 32% | |
| Potassium | 263.23mg | 19% | |
| Total Carbs | 6.84g | 8% | |
| Sugars | 2.56g | 34% | |
| Dietary Fiber | 1.88g | 25% | |
| Protein | 6.04g | 40% | |
| Vitamin C | 2.7mg | 15% | |
| Iron | 0.4mg | 8% | |
| Calcium | 64.5mg | 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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