Directions:
- In large skillet, brown sausage for about 5 minutes. Drain leaving a small bit of grease in the pan.
- Slice eggplant in half, remove and chop meat, but make sure to leave some meat in the shell so it holds up to cooking.
- In same skillet add small amount of olive oil to grease and add eggplant meat, mushrooms, bell pepper, onion and garlic and cook until just tender, about 5 minutes.
- Add bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper to vegetables and mix to combine.
- Place eggplant shells in jelly roll or large glass baking dish, lightly sprayed, and spoon stuffing mixture into each shell.
- Top each with shredded cheese.
- Bake for about 45 minutes at 350 until eggplant is fork tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 803.62 Kcal (3365 kJ) | ||
| Calories from fat | 487.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.13g | 83% | |
|---|---|---|---|
| Cholesterol | 102.25mg | 34% | |
| Sodium | 1437.06mg | 60% | |
| Potassium | 1158.25mg | 25% | |
| Total Carbs | 41.49g | 14% | |
| Sugars | 14.2g | 57% | |
| Dietary Fiber | 10.14g | 41% | |
| Protein | 37.47g | 75% | |
| Vitamin C | 39.5mg | 66% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.8mg | 88% | |
| Calcium | 511.8mg | 51% | |
| Amount Per 100 g | |||
| Calories | 149.2 Kcal (625 kJ) | ||
| Calories from fat | 90.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 83% | |
|---|---|---|---|
| Cholesterol | 18.98mg | 34% | |
| Sodium | 266.8mg | 60% | |
| Potassium | 215.04mg | 25% | |
| Total Carbs | 7.7g | 14% | |
| Sugars | 2.64g | 57% | |
| Dietary Fiber | 1.88g | 41% | |
| Protein | 6.96g | 75% | |
| Vitamin C | 7.3mg | 66% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.9mg | 88% | |
| Calcium | 95mg | 51% | |
* 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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