Directions:
- Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside.
- Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes.
- Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.99 Kcal (2118 kJ) | ||
| Calories from fat | 268.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.82g | 46% | |
|---|---|---|---|
| Cholesterol | 215.73mg | 72% | |
| Sodium | 636.79mg | 27% | |
| Potassium | 969.74mg | 21% | |
| Total Carbs | 36.95g | 12% | |
| Sugars | 13.31g | 53% | |
| Dietary Fiber | 9.71g | 39% | |
| Protein | 24.41g | 49% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.6mg | 14% | |
| Calcium | 252.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 111.24 Kcal (466 kJ) | ||
| Calories from fat | 59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 46% | |
|---|---|---|---|
| Cholesterol | 47.43mg | 72% | |
| Sodium | 140mg | 27% | |
| Potassium | 213.2mg | 21% | |
| Total Carbs | 8.12g | 12% | |
| Sugars | 2.93g | 53% | |
| Dietary Fiber | 2.13g | 39% | |
| Protein | 5.37g | 49% | |
| Vitamin C | 9.5mg | 72% | |
| Iron | 0.6mg | 14% | |
| Calcium | 55.6mg | 25% | |
* 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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