Directions:
- Bake eggplant in a pan with water at 350° for 30 minutes.
- Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
- Scoop out eggplant pulp, leaving shell intact for stuffing.
- Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
- Add the cream sauce and cook together until heated through.
- Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
- Bake at 350° for 25 to 30 minutes or until tops are brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.73 Kcal (1732 kJ) | ||
| Calories from fat | 230.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.6g | 39% | |
|---|---|---|---|
| Cholesterol | 65.35mg | 22% | |
| Sodium | 900.72mg | 38% | |
| Potassium | 377.54mg | 8% | |
| Total Carbs | 34.28g | 11% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 13.49g | 27% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 82.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 163.97 Kcal (687 kJ) | ||
| Calories from fat | 91.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 39% | |
|---|---|---|---|
| Cholesterol | 25.9mg | 22% | |
| Sodium | 356.97mg | 38% | |
| Potassium | 149.62mg | 8% | |
| Total Carbs | 13.59g | 11% | |
| Sugars | 2.16g | 22% | |
| Dietary Fiber | 2.07g | 21% | |
| Protein | 5.35g | 27% | |
| Vitamin C | 2.2mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 32.8mg | 8% | |
* 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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